GARBANZO AVOCADO SALAD RECIPES

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AVOCADO & GARBANZO BEAN QUINOA SALAD RECIPE: HOW TO MAKE IT



Avocado & Garbanzo Bean Quinoa Salad Recipe: How to Make It image

This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 13

1 cup quinoa, rinsed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups cherry tomatoes, halved
1 cup crumbled feta cheese
1/2 medium ripe avocado, peeled and cubed
4 green onions, chopped (about 1/2 cup)
DRESSING:
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/4 cup olive oil

Steps:

  • Cook quinoa according to package directions; transfer to a large bowl and cool slightly., Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.

Nutrition Facts : Calories 328 calories, FatContent 17g fat (4g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 378mg sodium, CarbohydrateContent 34g carbohydrate (3g sugars, FiberContent 7g fiber), ProteinContent 11g protein. Diabetic Exchanges 3 fat

CHICKPEA AVOCADO SALAD - FORKS OVER KNIVES



Chickpea Avocado Salad - Forks Over Knives image

Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite. From Forks Over Knives - The Cookbook This no-cook recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app.

Provided by FORKSOVERKNIVES.COM

Total Time 15 minutes

Number Of Ingredients 8

4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed
1 small red onion, peeled and diced small
2 cloves garlic, peeled and minced
Zest of 1 lime and juice of 4 limes
1 jalapen~o pepper, minced (for less heat, remove the seeds)
1/2 cup chopped cilantro
Sea salt to taste
1 avocado, coarsely chopped

Steps:

  • Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving.

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AVOCADO & GARBANZO BEAN QUINOA SALAD RECIPE: HOW TO MAKE IT
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington
From tasteofhome.com
Total Time 40 minutes
Category Lunch, Side Dishes
Calories 328 calories per serving
  • Cook quinoa according to package directions; transfer to a large bowl and cool slightly., Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.
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