This summer salad has quickly become a fan favorite! With simple, whole ingredients and a light, refreshing dressing, it’s the perfect accompaniment to your grilled or barbecued dishes. I love to grab tomatoes, cucumbers, and fresh herbs from my local farmers market to really get that taste of summer.
I always have garbanzo beans on hand because they are such a versatile source of plant protein. Using avocado as the healthy fat in the dressing also keeps this salad oil-free (no unnecessary calories here!) It is vegan, gluten-free, and a delicious addition to any whole food, plant-based diet.
Hope your family enjoys it as much as mine does!
Two cans of garbanzo beans, rinsed and drained
Two medium tomatoes
Three to four green onions
One large lemon or two small, juiced
One lime, juiced
One ripe avocado
Herbs, fresh or dry, to taste – I like to use parsley and cilantro
Salt and pepper, to taste
Rinse and drain garbanzo beans. Dice tomato and green onions, and peel and dice cucumber. Toss everything together.
Cut your avocado in half. Finally dice 1/2 and gently toss with your beans and vegetables.
In a measuring cup or bowl, mash the other half of the avocado. Whip it together with the lemon and lime juices and spices.
Add the dressing to your beans and vegetables until lightly coated with creaminess!
Serve as a side, over salad greens, or even on your favorite roll as a meatless entree option.
Nutrition Info: Serves 6. Calories: 190, Carb: 28g, Fiber: 7g, Fat: 6g, Protein: 8g