Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
508
Calories
13g
Protein
25g
Fat
68g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Pigeon Pea | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 3/4 cups black-eyed peas, drained and rinsed
- 1 3/4 cups chickpeas, drained and rinsed
- 1 3/4 cups pigeon peas, drained and rinsed
- 1 avocado, peeled and diced
- 1 pint grape tomatoes
- 1 bunch scallions, thinly sliced
- Salt and freshly ground black pepper to taste
- 8 cups mixed salad greens such as mesclun
- =
Directions
1
1. Pat the peas dry with paper towels. Combine the peas in a large serving bowl, and add the avocado, tomatoes and scallions. Season to taste, dress with your favorite dressing and toss.
2
2. To serve, arrange equal portions of greens on individual plates, and spoon equal portions of the pea mixture onto beds of lettuce.
Recipe sourced from
fandom