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Blood Orange and Avocado Salad with Crispy Spicy Chickpeas
KALEMEMAYBE.COM15Ingredients
55Minutes
540Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup cooked chickpeas (rinsed and drained)
- 1 Tbsp. olive oil
- 1/2 tsp. onion salt (can also use onion powder & regular salt)
- 1/4 tsp. aleppo pepper (can sub crushed red pepper)
- 5 cups greens (I used a mix of arugula and red leaf lettuce)
- 1/2 avocado (thinly sliced)
- 2 blood oranges (peel removed & thinly sliced)
- 1/4 cup red onion (thinly sliced)
- 2 Tbsp. chopped almonds (roughly)
- feta (Sprinkle of)
- 2 Tbsp. Dijon mustard
- 4 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- 1 tsp. honey
- 1/4 tsp. oregano
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium620mg26% |
| Potassium1120mg32% |
| Protein14g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber13g52% |
| Sugars21g |
| Vitamin A10% |
| Vitamin C160% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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