AVOCADO CHICKPEA SALAD RECIPES

Name: Chickpea Avocado Salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 2 cups chopped greens such as romaine; 1 cup canned chickpeas (rinsed and drained); 2/3 cup diced cucumbers; 2/3 cup halved cherry tomatoes; 2 ounces sliced avocado (from 1/2 small); 2 tsp extra virgin olive oil; 3 tsp unfiltered apple cider vinegar (I use Braggs or fresh lemon juice); kosher salt; fresh black pepper (to taste)

CHICKPEA AVOCADO SALAD - SKINNYTASTE

Chickpea Avocado Salad - Skinnytaste image

This Chickpea and Avocado salad is my go-to lunch when I need something fast and healthy! I load it up with garden vegetables and top it with a little olive oil and lemon, or olive oil and vinegar depending on my mood. Super simple, fresh and fills me up!

Provided by Gina

Categories Lunch Salad

Total Time 15 minutes

Prep Time 15 minutes

Yield 2

Number Of Ingredients 9

Ingredients

2 cups chopped greens such as romaine
1 cup canned chickpeas (rinsed and drained)
2/3 cup diced cucumbers
2/3 cup halved cherry tomatoes
2 ounces sliced avocado (from 1/2 small)
2 tsp extra virgin olive oil
3 tsp unfiltered apple cider vinegar (I use Braggs or fresh lemon juice)
kosher salt
fresh black pepper (to taste)

Steps:

Divide the lettuce, chickpeas, cucumbers, tomatoes and avocado in two bowls.
Season with salt and pepper to taste and drizzle each with olive oil and vinegar or lemon juice.

Nutrition Facts : ServingSize 1 salad, Calories 243 kcal, CarbohydrateContent 31.5 g, ProteinContent 9 g, FatContent 10 g, SaturatedFatContent 1.5 g, SodiumContent 42 mg, FiberContent 8.5 g, SugarContent 2.5 g

CORN AND AVOCADO SALAD RECIPE | INA GARTEN | FOOD NETWORK

Corn and Avocado Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 40 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 14

Ingredients

Kosher salt
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

Nutrition Facts : Calories 171 calorie, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 333 milligrams, CarbohydrateContent 17 grams, FiberContent 5 grams, ProteinContent 3 grams, SugarContent 5 grams

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