Avocado Chickpea Cucumber & Tomato Salad

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Avocado Chickpea Cucumber & Tomato Salad

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Avocado Chickpea Cucumber & Tomato Salad calories by ingredient

Introduction

This taste better when refrigerated at least three hours to blend flavors.
This taste better when refrigerated at least three hours to blend flavors.

Number of Servings: 4

Ingredients

1 can garbanzo beans rinsed and drained

1 medium sized cucumber sliced in chunks seeds removed with a spoon

1 avocado peeled and sliced in wedges

1 cup grape tomatoes sliced in half

1/2 cup sliced kalamata olives

1/2 cup freshly chopped parsley

Dressing:

3 Tbs. lime juice

1 Tbs. lemon juice

2 Tbs. extra virgin olive oil

1/2 tsp. salt

1/2 tsp. pepper

Pinch of cayenne pepper

1/2 tsp. oregano

1/2 tsp. garlic powder

1 cup chopped mozzarella or 1/2 cup feta cheese

Directions

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.