This healthy protein and fiber packed garbanzo bean salad with nutty quinoa and creamy avocado comes together in minutes.
I’m a fan of chopped salads. After a summer of leafy green salads topped with fruits, nuts, stinky cheese (my brother’s term for blue cheese) and balsamic vinaigrettes, I want a salad with texture and crunch.
When it comes to adding protein to a chopped salad, beans of any kind top my list. They add an abundance of nutrients and fiber, along with protein that keeps me satisfied for hours.
When it comes to varieties of beans, I’ve been perpetually confused by the difference between garbanzo beans and chickpeas, so I finally decided to check it out.
According to thedifferencebetween.net, they’re the same thing. I suspected this fact all along but just needed confirmation. From now on, this blog will call them “chickpeas” because I like how it sounds.
That’s good enough for me!
That’s enough garbanzo/chickpea talk. Let’s get back to my chopped salad.
I’m not a fan of adding any dressing to my veggies. Avocado and a splash of red wine vinegar add a creamy dressing without any work from me. After a sprinkling of sea salt and cracked pepper my protein, fiber-packed, healthy fat salad is ready for the table.
Leftover avocado shells make a pretty presentation, don’t they?
Don’t forget to leave a comment with your favorite chopped salad tips. I love hearing from you!
Mediterranean Garbanzo Bean Salad with Quinoa and Avocado
20 minPrep Time
15 minCook Time
35 minTotal Time
- 1 can garbanzo beans, rinsed and drained
- 1/2 cup chives, chopped
- 1/2 large green bell pepper, finely chopped
- 2 tablespoons capers
- 2 tablespoons kalamata olives, chopped
- 1 cup quinoa, cooked and drained
- 1/2 cup cilantro, chopped
- 1 large avocado, chopped
- 1/2 cup low fat feta cheese, crumbled
- 1 1/2 tablespoons red wine vinegar
- Combine ingredients in a large bowl and chill for 15 minutes before serving. Season with salt and pepper to taste.
Food energy: 261kcal
Weight Watchers PointsPlus 6
Saturated fatty acids: 4.61g
Monounsaturated fatty acids: 5.90g
Polyunsaturated fatty acids: 2.48g
Total fat: 12.99g
Calories from fat: 116
Carbohydrate, by difference: 26.43g
Total dietary fiber: 9.02g
Total lipid (fat): 14.27g
Total sugars: 3.65g
FYI – this Mexican chopped salad is always a hit with Mr. Mike.