Garbanzo Avocado Salad Recipe

Publisher Photo

Garbanzo Avocado Salad Recipe

Be the first to add a review
Publisher Photo
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!
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling
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, rinsed and drained
  • 1 cup cubed Monterey Jack cheese
  • 1/4 cup chopped onion
  • 6 tablespoons olive or vegetable 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, hot 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, rinsed and drained
  • 1 cup cubed Monterey Jack cheese
  • 1/4 cup chopped onion
  • 6 tablespoons olive or vegetable 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
  1. In a large bowl, combine the first five ingredients. In a small bowl, combine the oil, lemon juice, garlic, Worcestershire sauce, salt, hot 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarbanzo Avocado Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review