Garbanzos, avocado, quinoa, cucumbers, tomatoes, red onion, lime juice and cilantro – this flavorful vegetarian salad is loaded with protein, fiber and healthy fats. Chickpeas (garbanzo beans) are my new favorite legume. I only recently started liking them in my salads, but now I can’t get enough. Using dried garbanzos taste better than canned, but for speed and convenience, canned is perfectly fine here. This is also vegan, gluten-free and dairy-free and under 250 calories.
I don’t know about you, but I’m counting the days until summer (54
days to go!!) Living near the ocean, nothing makes me happier than
having my feet in the sand with a good book or magazine. But that also
means bathing suit shopping (ugh!) and exposing a lot more skin than I did all winter. My
solution – eat more salads (and of course exercise)!
Quinoa Chickpea and Avocado Salad
Servings: 4 • Size: 1 1/4 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 248 • Fat: 7 g • Carb: 41 g • Fiber: 8 g • Protein: 9 g • Sugar: 1 g
Sodium: 403 mg (without salt)
- 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)
Makes 5 cups.
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