Garbanzo Avocado Salad Recipe

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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!
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

3/4 cup: 253 calories, 21g fat (5g saturated fat), 14mg cholesterol, 374mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 7g protein.


  1. 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. Yield: 8-10 servings.
Originally published as Garbanzo Avocado Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p67

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