Chickpea, Onion and Potato Salad with Avocado Dressing

Ingredients

• Chickpeas1 cup (200 g)
• Potato1/2 medium (90 g)
• Onion1/4 count (38 g)
• Yogurt1/4 cup (60 g)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Wash, peel and dice the potato.

3. 3

   Step 3

   Place a pot filled with salted water. Add the diced potato once boiling.

4. 4

   Step 4

   Boil for 8-10 minutes and remove. Drain well.

5. 5

   Step 5

   Cut the onion into thin strips or dice if desired.

6. 6

   Step 6

   In a bowl, mix the yogurt, mashed avocado and lemon juice. Salt and pepper to taste. Optional: Add a pinch of garlic powder.

7. 7

   Step 7

   Serve the remaining ingredients in a salad bowl or deep plate and add the avocado dressing. Mix well.

8. 8

   Step 8

   Top with chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Onion and Potato Salad with Avocado Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.