This Roasted Garbanzo Bean and Avocado Salad is super easy to whip up, and even easier to eat! It was so good that I thought I’d share it with you today!
Since I kind of just made it on a whim based on stuff that was in the fridge maybe it’ll help give some inspiration for an easy healthy meal.
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I made The Kitchen Chopper’s Savory Spiced and Roasted Garbanzo Beans, which are easy to make and nicely spiced.
I agree with her that I should have made a double batch. Half of the first batch went on my salad, and the other half went in a taco for lunch the next day. I would have liked more of them! She’s right that they are very “crave worthy”.
Update: unfortunately, the Kitchen Chopper site was hacked and brought down. I have a lovely recipe for Nacho Roasted Chickpeas that will work well for this salad.
I’ve made other Roasted Chickpeas before, sweet Roasted Honey Glazed Chickpeas.
I had some rice already cooked and in the fridge. Mine is usually half brown rice and half white rice. It makes both my husband and me happy so we compromise on the blend. (I like the brown rice and he prefers white rice).
And, I had an avocado in there, so of course I wanted that on my salad.
What kind of dressing to use?
I like my salads without much dressing, so I ate the Roasted Garbanzo Bean and Avocado Salad plain. It had lots of flavor from the roasted chickpeas, and lots of moisture from the avocado.
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Roasted Garbanzo Bean and Avocado Salad Recipe
Roasted Garbanzo Bean and Avocado Salad
- 2 big handfuls of fresh spinach
- 1/2 recipe Roasted Garbanzo Beans
- 1/2 cup cooked rice I used half brown rice and half white rice
- 1/2 avocado sliced
- Top spinach with the remaining goodies, toss to mix, and eat.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.