Chopped Greek Salad with Chickpeas and Avocado

Ingredients

• ½ whole FOR THE DRESSING:
• 1 clove Lemon, Juiced
• ¾ teaspoons Garlic, Grated Or Finely Minced
• 2 Tablespoons Dried Oregano
• 1 pinch Extra Virgin Olive Oil
• 1 pinch Fresh Ground Pepper
• ½ whole Salt
• 1 pint FOR THE SALAD:
• 1 whole English Cucumber, Diced
• 1 whole Cherry Or Grape Tomatoes, Halved
• ½ whole Ripe Avocado, Peeled, Pitted And Diced
• ¼ cups Small Yellow Bell Pepper, Stem And Seeds Removed, Diced
• 1 head Red Onion Very Thinly Sliced
• 1 cup Italian Parsley, Chopped
• 4 ounces, weight Romaine Lettuce, Finely Chopped (1 Head Should Yield About 4 Cups)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 16 of 18 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Avocado	1 medium (150g)	240
Olive Oil	1 tbsp (14g)	119
Cherry	1 cup (138g)	87
Grape	1/2 cup (76g)	62
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Tomato	1 medium (123g)	22
Cucumber	1/2 cup sliced (52g)	16
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Romaine Lettuce	1 cup shredded (36g)	5
Garlic	1 clove (3g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Salad	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.