I created this easy California-cuisine inspired recipe when I was spending way too much time on pregnancy nutrition. It's a great source of iron, fiber, protein, Vitamin C, Vitamin B6, and Vitamin B12.

Ingredients

3 serv.

avocado↗1
chickpeas↗1
(15 ounce) can
baby clams↗5 ounces
drained (2 pouches)
sunflower seeds↗1⁄4 cup
lemon juice↗1 tablespoon
dried cilantro↗1⁄2 teaspoon
(or 1 1/2 tsp fresh)
garlic powder↗1⁄4 teaspoon

Step-by-step instructions

1
Cut & peel avocado.
2
Drain excess liquid off chickpeas & clams.
3
Combine all ingredients. Serve chilled (or immediately, if you're too hungry.).

Source: food.com

Original recipe ↗

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