Garbanzo Avocado Salad Recipes
AVOCADO & GARBANZO BEAN QUINOA SALAD
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
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
AVOCADO CHICKPEA SALAD
This healthy avocado chickpea salad is a quick and easy 10-minute dish with amazing Mediterranean flavors. A versatile salad which you can customize to suit your preferences.
Provided by Tonje
Categories Main Course Salad Side Dish
Time 7m
Number Of Ingredients 13
Steps:
- Dice the onion, avocado, cherry tomatoes, and cucumber.
- Add the diced vegetables to a salad bowl or mixing bowl, along with chopped parsley, crumbled feta cheese and drained and rinsed canned chickpeas.
- Pour over olive oil and lemon juice, along with the salt, pepper and Italian seasoning.
- Stir to combine the ingredients evenly, and serve.
Nutrition Facts : Calories 319 kcal, Carbohydrate 28 g, Protein 9 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 812 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: mixed greens, large cucumber, cherry tomato, avocado, chickpeas, olive oil, smoked paprika, garlic salt, extra virgin olive oil, fresh lemon juice, salt, black pepper
Provided by Joey Firoben
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
- Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
- Dice the cucumber and add to a large bowl.
- Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
- Divide between individual bowls and serve.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 14 grams, Protein 14 grams, Sugar 9 grams
CHICKPEA AND AVOCADO VEGETARIAN SALAD (GARBANZO BEANS)
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
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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