Garbanzo Avocado Salad Recipe

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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!

Recommended: What to Eat When It’s Too Hot to Cook

MAKES:

8-10 servings

TOTAL TIME:

Prep: 15 min. + chilling

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

8-10 servings

TOTAL TIME:

Prep: 15 min. + chilling

Ingredients

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 bacon strips, cooked and crumbled

Directions

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

Nutritional Facts

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

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 bacon strips, cooked and crumbled

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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