Avocado Chickpea Cucumber & Tomato Salad
- Number of Servings: 4
Ingredients
1 can garbanzo beans rinsed and drained1 medium sized cucumber sliced in chunks seeds removed with a spoon1 avocado peeled and sliced in wedges1 cup grape tomatoes sliced in half1/2 cup sliced kalamata olives1/2 cup freshly chopped parsleyDressing:3 Tbs. lime juice1 Tbs. lemon juice2 Tbs. extra virgin olive oil1/2 tsp. salt1/2 tsp. pepperPinch of cayenne pepper1/2 tsp. oregano1/2 tsp. garlic powder1 cup chopped mozzarella or 1/2 cup feta cheese
In a medium size bowl add the chickpeas, cucumber, avocado, tomatoes and olives. Mix together adding parsley.
In another small bowl mix the dressing, add the lemon juice, fresh lime juice, olive oil, spices and herbs adding a pinch of cayenne pepper.
Pour the dressing over the top of the vegetable mixture. Top with cheese of choice. Serve cold.
Note: This taste better when refrigerated at least three hours to blend flavors.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PAULSTGEORGE.
In another small bowl mix the dressing, add the lemon juice, fresh lime juice, olive oil, spices and herbs adding a pinch of cayenne pepper.
Pour the dressing over the top of the vegetable mixture. Top with cheese of choice. Serve cold.
Note: This taste better when refrigerated at least three hours to blend flavors.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PAULSTGEORGE.
Nutritional Info Amount Per Serving
- Calories: 404.0
- Total Fat: 24.2 g
- Cholesterol: 22.1 mg
- Sodium: 995.7 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 8.9 g
- Protein: 13.4 g
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