
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
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 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
Reviews forGarbanzo Avocado Salad
My Review
Click stars to rate

Any changes to your rating or review will appear where you originally posted your review