Best Garbanzo Avocado Salad Recipes

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

Ingredients

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

GARBANZO AVOCADO SALAD

Garbanzo Avocado Salad image

This salad is so hearty I've often served it as the main course with soup and bread. It you're looking for a deliciously different salad, this recipe's for you!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 13

Ingredients

3 medium tomatoes, diced
2 medium avocados, diced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup cubed Monterey Jack cheese
1/4 cup chopped onion
6 tablespoons olive oil
1/4 cup lemon juice
1 garlic clove, minced
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
5 bacon strips, cooked and crumbled

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, combine the oil, lemon juice, garlic, Worcestershire sauce, salt, pepper sauce and pepper; pour over vegetables and toss. Refrigerate for at least 1 hour. Just before serving, add bacon and toss.

Nutrition Facts : Calories 253 calories, Fat 21g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 374mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.