Vegetarian

Avocado Chickpea Cucumber and Tomato Salad is for Lunch.

Avocado Chickpea Cucumber and Tomato Salad takes several minutes to prepare.

Avocado Chickpea Cucumber and Tomato Salad takes several minutes to cook.

Avocado Chickpea Cucumber and Tomato Salad makes 4 servings.

The ingredients for Avocado Chickpea Cucumber and Tomato Salad are:

1 can garbanzo beans rinsed and drained
1 medium sized cucumber sliced in chunks seeds removed with a spoon
1 avocado peeled and sliced in wedges
1 cup grape tomatoes sliced in half
1/2 cup sliced kalamata olives
1/2 cup freshly chopped parsley

Dressing:
3 Tbs. lime juice
1 Tbs. lemon juice
2 Tbs. extra virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper
Pinch of cayenne pepper
1/2 tsp. oregano
1/2 tsp. garlic powder

1 cup chopped mozzarella or 1/2 cup feta cheese

Here is how you make Avocado Chickpea Cucumber and Tomato Salad:

In a medium size bowl add the chickpeas, cucumber, avocado, tomatoes and olives. Mix together adding parsley.In another small bowl mix the dressing, add the lemon juice, fresh lime juice, olive oil, spices and herbs adding a pinch of cayenne pepper.Pour the dressing over the top of the vegetable mixture. Top with cheese of choice. Serve cold. Note: This taste better when refrigerated at least three hours to blend flavors.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user PAULSTGEORGE.

The nutritional information for Avocado Chickpea Cucumber and Tomato Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 404.0

• Total Fat: 24.2 g
• Cholesterol: 22.1 mg
• Sodium: 995.7 mg
• Total Carbs: 36.6 g
• Dietary Fiber: 8.9 g
• Protein: 13.4 g

Avocado Chickpea Cucumber and Tomato Salad is Italian cuisine.