Avocado Garbanzo Bean Quinoa Salad Recipes

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GARBANZO BEAN AND QUINOA SALAD



Garbanzo Bean and Quinoa Salad image

This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.

Provided by Magpie

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

1 cup quinoa
2 cups water
1 (15 ounce) can garbanzo beans, drained
½ cup dried cranberries
½ cup golden raisins
⅓ cup sliced almonds
¼ cup mint leaves, chopped
¾ teaspoon ground coriander
¼ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
salt and pepper to taste

Steps:

  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
  • Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

Nutrition Facts : Calories 212 calories, Carbohydrate 36.6 g, Fat 5.4 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 112.3 mg, Sugar 11.1 g

QUINOA CHICKPEA AND AVOCADO SALAD



Quinoa Chickpea and Avocado Salad image

Quinoa chickpea and avocado salad with cucumbers, tomatoes, red onion, lime juice and cilantro - a flavorful vegetarian salad loaded with protein, fiber and healthy fats.

Provided by Gina

Categories     Lunch     Salad

Time 10m

Number Of Ingredients 9

1 cup quartered grape tomatoes
15 oz can garbanzo beans (rinsed and drained)
1 cup cooked quinoa
2 tbsp red onion (minced)
2 tbsp cilantro (minced)
1 1/2 limes (juice of)
kosher salt and fresh pepper (to taste)
1 cup diced cucumber
4 oz diced avocado (1 medium hass)

Steps:

  • Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste.
  • Keep refrigerated until ready to serve.
  • Just before serving, add cucumber and avocado.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 248 kcal, Carbohydrate 41 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Sodium 403 mg, Fiber 8 g, Sugar 1 g

AVOCADO & GARBANZO BEAN QUINOA SALAD



Avocado & Garbanzo Bean Quinoa Salad 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

Time 40m

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, Fat 17g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 378mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

QUINOA SALAD WITH CHICKPEAS AND AVOCADO



Quinoa Salad With Chickpeas and Avocado image

I first tried quinoa chickpeas salad in Old Town Bakeshop and I fell in love with it instantly. The following recipe is a compilation of several recipes I found on the internet. Preparation is very simple. You can even have leftovers for another day.

Provided by Erime

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup white quinoa (Country Life)
1 (11 ounce) can chickpeas (Bonduelle Vapeur)
3 tablespoons olive oil
3 tablespoons lemon juice
30 cherry tomatoes
1 garlic clove
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 pieces green onions
7 ounces feta (Balsyr Zirovnicky)
2 avocados
15 leaves fresh basil

Steps:

  • Soak the quinoa in enough cold water, stir and let it soak for 15 minutes. Strain and rinse it under cold water. Put the quinoa in a small pot and add 300ml (1.5 cup) of cold water. Bring to boil and cook over very low flame for 15 minutes. It should just simmer. Stir it occasionaly to prevent the content from sticking to the pot and burning. All the water will eventualy absorb/evaporate. When it's done, fluff it with a fork, put it in a large bowl and let it cool down. You can even put it in a fridge for a while.
  • Cut the cherry tomatoes in quarters. Cut the green onions to thin rings, use only the green stems. Press the garlic or chop it finely.
  • Strain the chickpeas and add it into the cold quinoa. Add all ingredients except for the avocado. Crumble in the feta cheese. Stir everything well to combine all the flavors together, and put the salad in a fridge for some time.
  • Dice the avocado and add it to the salad right before serving so it doesn't turn brown.

Nutrition Facts : Calories 666.1, Fat 39.8, SaturatedFat 11.8, Cholesterol 46.9, Sodium 837.2, Carbohydrate 61.8, Fiber 14.8, Sugar 6.5, Protein 20.7

CHICKPEA AND AVOCADO VEGETARIAN SALAD (GARBANZO BEANS)



Chickpea and Avocado Vegetarian Salad (Garbanzo Beans) image

A fresh, light and tangy vegetarian summer salad. I use cans of pre-cooked chickpeas. The ratio of avocado, red peppers and onion can be changed according to personal preference.

Provided by beauty_queen_999

Categories     Beans

Time 10m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 8

500 g chickpeas (cooked)
1 avocado (large)
1/2 red onion
1/4 red pepper
1 lemon
salt
pepper
oil

Steps:

  • Finely dice the red onion and pepper.
  • Cut the avocado in half lengthways, remove the seed and skin, slice the flesh in long strips.
  • In a bowl combine the Chickpeas, onion, red pepper and avocado. Lightly drizzle with oil and the juice of one lemon.
  • Season accordingly and serve chilled.

Nutrition Facts : Calories 242.3, Fat 8.9, SaturatedFat 1.2, Sodium 378.6, Carbohydrate 37.3, Fiber 10.5, Sugar 1.2, Protein 7.7

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