Tuesday, July 31, 2012

Garbanzo Bean Avocado Salad

Lately, I've been really into making summer salads to complement our simple summer dinners (which seem to be grilled fish half the time). A couple weeks ago, I used black beans to make a hearty side salad and this week I'm using garbanzo beans. The avocado and nectarine add so much depth to this dish and, simply put, you just can't beat how easily this comes together.

Garbanzo Bean Avocado Salad
Yield: about 3 hearty servings
Total Time: about 10 minutes


1 15 oz. can garbanzo beans, drained and rinsed
1 avocado, peeled, pitted and sliced into 1/2-inch chunks
1 nectarine, peeled, pitted and sliced into 1/2-inch chunks
10-12 grape tomatoes, cut in half
1/4 crumbled feta cheese
2 teaspoons lime juice
Dash oregano
Salt and pepper


Mix all ingredients together. Serve and enjoy.


Lissy said...



Laurie said...

yum! i absolutely love chick peas and avocado. this sounds like a great combination.

Sofia said...

Looks delicious!


Allie said...

that looks so tasty and fresh!

Andi of My Beautiful Adventures said...

This looks SO good!

Mimi Finerty said...

I have never used garbanzo beans but love beans and pulses - they use them a lot here in Cyprus. Now I just need to find out what they are called in Greek! :)

Catherine said...

@Mimi, they may be referred to as "chick peas"?