Avocado & Garbanzo Bean Quinoa Salad Recipe

Avocado & Garbanzo Bean Quinoa Salad Recipe
Avocado & Garbanzo Bean Quinoa Salad Recipe photo by Taste of Home
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Avocado & Garbanzo Bean Quinoa Salad Recipe

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This delicious 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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 1 cup quinoa, rinsed
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups cherry tomatoes, halved
  • 1 cup (4 ounces) 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

Directions

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 five dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers. Yield: 6 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Avocado & Garbanzo Bean Quinoa Salad in Light Recipes 2015, p88

Nutritional Facts

1-1/3 cups: 328 calories, 17g fat (4g saturated fat), 10mg cholesterol, 378mg sodium, 34g carbohydrate (3g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 3 fat, 2 starch, 1 lean meat.

  • 1 cup quinoa, rinsed
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups cherry tomatoes, halved
  • 1 cup (4 ounces) 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
  1. Cook quinoa according to package directions; transfer to a large bowl and cool slightly.
  2. Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first five dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers. Yield: 6 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Avocado & Garbanzo Bean Quinoa Salad in Light Recipes 2015, p88

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