Garbanzo bean and avocado salad 

Skinny Taste

Fresh ingredients, highly nutritious, tasty side-dish! You can make this and take it to your next cookout. This recipe is simple, no cooking involved. Because it is so colorful, cold, and fresh, it pairs well with grilled foods. The lemon is essential to help keep the avocado from turning brown. You can also experiment with other ingredients for the salad such as corn or broccoli and can also add some type of vinegar to the dressing mixture (balsamic, red wine). Enjoy! 

Ingredients: 

  • 1 15 oz. can garbanzo beans (chickpeas), drained 
  • 1/2 cup red onion, chopped 
  • 1/2 bell pepper, diced (any color) 
  • 1 avocado, sliced 
  • 2 cups cherry tomatoes, cut in half 
  • 1/2 cup feta cheese, diced 
  • 1/2 cup kalamata olives, pitted and cut in half 
  • Handful of fresh cilantro, chopped 

Dressing: 

  • 1/4 cup olive oil 
  • 3 tablespoons lemon juice 
  • 1 garlic clove, minced  
  • 1/2 teaspoon sea salt 
  • 1/8 teaspoon black pepper 

Directions: 

  1. In a small bowl, whisk dressing ingredients together. 
  2. In a large bowl, place all salad ingredients. 
  3. Pour dressing over salad and stir to coat. 
  4. You can place in fridge for at least 30 minutes before serving. 

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