11 Ingredients
  • 2 ripe avocados, peeled, pitted and diced
  • 2 ripe beefsteak tomatoes, diced
  • 1/2 cup pitted nicoise olives, roughly chopped
  • 1 cup canned chickpeas, drained, rinsed and drained again
  • 2 tablespoons roughly torn flat-leaf parsley
  • 1/4 cup champagne vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper
  • 2 ounces blue corn tortilla chips
Nutrition
439
22% daily value
4 servings
                                       
                                            high-​fiber, low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

53% 34

Saturated

24% 5

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 5

Carbs

10% 31

Carbs (net)

- 19

Fiber

47% 12

Sugars

- 3

Sugars, added

- 0

Protein

14% 7

Cholesterol

- 0

Sodium

27% 658

Calcium

8% 80

Magnesium

17% 70

Potassium

17% 788

Iron

16% 3

Zinc

13% 1

Phosphorus

22% 155

Vitamin A

6% 53

Vitamin C

24% 21

Thiamin (B1)

11% 0

Riboflavin (B2)

13% 0

Niacin (B3)

16% 2

Vitamin B6

49% 1

Folate equivalent (total)

28% 112

Folate (food)

- 112

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

34% 5

Vitamin K

56% 67

Sugar alcohols

- 0

Water

- 207
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