Chickpea, avocado & parsley bowl
Cooked chickpeas, avocado and cashews with a bright parsley–lemon finish.
AI-generated food image for illustration. Presentation may differ from the recipe.
Ingredients
Suggested kitchen quantities. See the source note.
In the kitchen
- 1
Rinse and drain the cooked chickpeas. Wash the parsley and chop the avocado.
- 2
Combine chickpeas, avocado, chopped cashews and parsley.
- 3
Add lemon and olive oil. Sprinkle with flaxseed prepared according to its packet instructions. Taste before adding salt.
Contains cashews. Chickpeas contribute carbohydrate as well as fibre; use a portion that fits your meal plan. Choose cooked or canned chickpeas, not merely soaked raw chickpeas.
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The community post lists these ingredients without a complete measured method. Quantities, servings, time and preparation below are an untested editorial kitchen adaptation. No therapeutic benefit is claimed.
Original ingredients, translated: Avocado, cashews, flaxseed, cooked chickpeas, parsley, lemon, olive oil and a little Himalayan salt.
View the original community post Post accessed 26 October 2026. Facebook membership may be required.