This salad is perfect for a main course. I had some with some gluten-free buckwheat crackers on the side to add a little more crunch to the salad. This also is great to keep in the fridge for lunches or meals later in the week.
15-oz can chickpeas, rinsed and drained
2 medium Asian pears, cored and thinly sliced
2 celery stalks, chopped
1 cucumber, diced
1 avocado, pitted, peeled, and diced
1 small jalapeno pepper, seeded, and minced
2 Tbs. lime juice
1 Tbs. olive oil
¼ cup fresh thyme
- Combine all ingredients in medium bowl. Season with salt and pepper, if desired.
Nutritional Facts: per serving
269 cal; 8g protein; 10g total fat (1g sat fat); 41g carb; 0mg chol; 336mg sod; 12g fiber; 6g sugars