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Lilly’s Table

 
 
Red + White Quinoa
© Lillys-Table.com Photo of Avocado & Garbanzo Salad
 

Tags: Dairy Free Vegan Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Avocado & Garbanzo Salad

from Red + White Quinoa and Avocado-Garbanzo Salad, the Week of February 21, 2016.
View the next recipe for this meal.

With a kick of mustard seeds this salad is an easy, creamy, flavor-packed side of garbanzo beans.

Ingredients

  • ½ onion, minced
  • 2 tablespoons olive oil
  • 1 tablespoon mustard seed
  • 1 avocado, cut in chunks
  • 1½ cup garbanzo beans, drained and rinsed
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 lemon

Serving Size: 2 People

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Preparation Instructions

Place the onions in a skillet over medium heat with a splash of olive oil. Saute lightly for about 10-15 minutes until they start to become caramelized.

Push the onions to one side of the pan and pour in more olive oil with the mustard seeds. When the mustard seeds start to pop, add in the beans. Saute lightly until the beans are just cooked through. Pour on a generous squirt of lemon juice, adding more to taste.

Fold in the chunks of avocado and serve while warm.