Slice the Yukon potato thinly (about ⅛ inch thick), then place on a microwavable-safe plate and microwave on high for 4-5 minutes. Flip and microwave for an additional 4-5 minutes. (A little trick when flipping—take a plate of the same size and place it over your potatoes upside down, then holding both plates tightly together, flip them over. Your potatoes should be perfectly flipped onto the new plate). Set aside.
In a large mixing bowl, start by making the dressing (I do this first to avoid having to dirty another dish). Then layer in your lettuce, cucumber, tomatoes, and chickpeas. Add in your cooked potatoes and top with avocado. Enjoy!
Calories: 513kcal Carbohydrates: 65g Protein: 16g Fat: 25g Saturated Fat: 2g Sodium: 354mg Potassium: 1705mg Fiber: 18g Sugar: 7g Vitamin A: 8454IU Vitamin C: 60mg Calcium: 173mg Iron: 4mg