Estimated Nutrition (whole recipe, rough)
Counts 19 of 20 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 125 mL (½ cup) 0% plain Greek yogurt
- 30 mL (2 tbsp) water
- 10 mL (2 tsp) white vinegar
- 2 mL (½ tsp) garlic powder
- 2 mL (½ tsp) onion powder
- 4 mL (¾ tsp) dried dill
- 2 mL (½ tsp) dried parsley
- 1 mL (¼ tsp) dried chives
- 1 mL (¼ tsp) black pepper
- Pinch salt (optional)
- 7 mL (½ tbsp) lemon juice (about ¼ lemon)
- 1 can (540 mL/19 oz) chickpeas, drained and rinsed
- 22 mL (1 ½ tbsp) vegetable oil
- 2 mL (½ tsp) paprika
- 4 eggs
- 1 L (4 cups) chopped lettuce
- 1 avocado, diced
- 250 mL (1 cup) diced tomatoes
- 60 mL (¼ cup) diced red onion
- 125 mL (½ cup) corn
- 80 mL (⅓ cup) shredded lower fat cheddar cheese
Directions
Prepare the ranch dressing: In a small bowl, combine Greek yogurt, water, white vinegar, garlic powder, onion powder, dill, parsley, chives, black pepper, salt (optional), and lemon juice. Let sit for 10 minutes.
Preheat the oven to 175°C (350°F), and line a baking sheet with aluminum foil.
Prepare the salad: Mix chickpeas together with vegetable oil and paprika. Bake for 20 to 25 minutes or until chickpeas are golden.
In a small pot, place eggs and cover with water. Bring to a simmer and cook for 10 minutes. Drain and cover with cold water to cool.
Once cool enough to handle, peel eggs, halve and set aside.
In the serving bowls, assemble salad. Place lettuce on the bottom then top with avocado, tomatoes, red onion, corn, cheddar cheese, and two egg halves a bowl.
Drizzle with dressing and toss gently.