Best 5 Avocado Garbanzo Bean Quinoa Salad Recipes
Avocado, garbanzo bean, and quinoa—three simple, healthy ingredients that are culinary gold when brought together in a perfect salad. When combined, these superfoods burst with flavor and nutrition, creating the ultimate refreshing, protein-packed meal.
Check out the recipes below so you can choose the best recipe for yourself!
GARBANZO BEAN AND QUINOA SALAD
This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
Provided by Magpie
Categories Salad Grains Quinoa Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
- Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.
Nutrition Facts : Calories 212 calories, Carbohydrate 36.6 g, Fat 5.4 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 112.3 mg, Sugar 11.1 g
QUINOA CHICKPEA AND AVOCADO SALAD
Steps:
- Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste.
- Keep refrigerated until ready to serve.
- Just before serving, add cucumber and avocado.
Nutrition Facts : ServingSize 1 1/4 cups, Calories 248 kcal, Carbohydrate 41 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Sodium 403 mg, Fiber 8 g, Sugar 1 g
AVOCADO & GARBANZO BEAN QUINOA SALAD
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. -Elizabeth Bennett, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook quinoa according to package directions; transfer to a large bowl and cool slightly., Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.
Nutrition Facts : Calories 328 calories, Fat 17g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 378mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
QUINOA SALAD WITH CHICKPEAS AND AVOCADO
I first tried quinoa chickpeas salad in Old Town Bakeshop and I fell in love with it instantly. The following recipe is a compilation of several recipes I found on the internet. Preparation is very simple. You can even have leftovers for another day.
Provided by Erime
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the quinoa in enough cold water, stir and let it soak for 15 minutes. Strain and rinse it under cold water. Put the quinoa in a small pot and add 300ml (1.5 cup) of cold water. Bring to boil and cook over very low flame for 15 minutes. It should just simmer. Stir it occasionaly to prevent the content from sticking to the pot and burning. All the water will eventualy absorb/evaporate. When it's done, fluff it with a fork, put it in a large bowl and let it cool down. You can even put it in a fridge for a while.
- Cut the cherry tomatoes in quarters. Cut the green onions to thin rings, use only the green stems. Press the garlic or chop it finely.
- Strain the chickpeas and add it into the cold quinoa. Add all ingredients except for the avocado. Crumble in the feta cheese. Stir everything well to combine all the flavors together, and put the salad in a fridge for some time.
- Dice the avocado and add it to the salad right before serving so it doesn't turn brown.
Nutrition Facts : Calories 666.1, Fat 39.8, SaturatedFat 11.8, Cholesterol 46.9, Sodium 837.2, Carbohydrate 61.8, Fiber 14.8, Sugar 6.5, Protein 20.7
CHICKPEA AND AVOCADO VEGETARIAN SALAD (GARBANZO BEANS)
A fresh, light and tangy vegetarian summer salad. I use cans of pre-cooked chickpeas. The ratio of avocado, red peppers and onion can be changed according to personal preference.
Provided by beauty_queen_999
Categories Beans
Time 10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely dice the red onion and pepper.
- Cut the avocado in half lengthways, remove the seed and skin, slice the flesh in long strips.
- In a bowl combine the Chickpeas, onion, red pepper and avocado. Lightly drizzle with oil and the juice of one lemon.
- Season accordingly and serve chilled.
Nutrition Facts : Calories 242.3, Fat 8.9, SaturatedFat 1.2, Sodium 378.6, Carbohydrate 37.3, Fiber 10.5, Sugar 1.2, Protein 7.7
Tips:
- For the best flavor, use ripe avocados. Look for avocados that are dark green or black in color and yield to gentle pressure when squeezed.
- If you don't have any cooked quinoa on hand, you can cook it according to the package directions. One cup of uncooked quinoa yields about three cups of cooked quinoa.
- This salad is also a great way to use up leftover roasted vegetables. If you have any roasted vegetables in your refrigerator, feel free to add them to the salad.
- For a vegan version of this salad, use vegan feta cheese or nutritional yeast instead of feta cheese.
- This salad can be served immediately or chilled for later. It will keep in the refrigerator for up to three days.
Conclusion:
This avocado, garbanzo bean, and quinoa salad is a healthy and delicious dish that is perfect for lunch or dinner. It is packed with protein, fiber, and healthy fats. The salad is also very versatile and can be easily customized to your liking. So next time you are looking for a healthy and satisfying meal, give this salad a try!
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