Spicy Avocado Chickpea Salad
Summer is here!!! Well, not officially, but if you’re in Houston it sure does feel like it outside! Hot weather makes me crave crisp, fresh salads, and this Spicy Avocado Chickpea Salad is ready in 5 minutes! I bought a bottle of Yellowbird Sauce Serrano Component, and it’s the secret ingredient in this summer recipe! It’s made with a blend of serrano peppers, cucumbers, carrots, onions, lime juice, and garlic. Doesn’t that just make your mouth water!?
- 16 oz can garbanzo beans drained
- 1 cup cherry tomatoes halved
- ½ cup queso fresco crumbled
- 1 celery stalk half mooned
- 1 lime
- ½ tsp garlic powder
- ½ tsp sea salt
- ½ tsp freshly ground pepper
- 1 large avocado
- 3 tsp Yellowbird Sauce Serrano Component
- In a medium bowl, add garbanzo beans and season with garlic powder, sea salt, and pepper.
- Add tomatoes, queso fresco, celery, juice of one lime, and stir.
- Store in refrigerator until ready to serve if not serving immediately.
- Just before serving, add chopped avocado and Yellowbird Sauce Serrano Component to taste.
Nutritional Content Source: Spicy Avocado Chickpea Salad
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Spicy Avocado Chickpea Salad | 261 | 29g | 12g | 11g | 16mg | 883mg | 2g | 10g |
This recipe was created to enjoy outside immediately at the pool, or the park. Pack it for a quick lunch or a light dinner, or even bring it to a summer party, seriously it’s such a crowd pleaser! Freshly sliced avocado only lasts a few hours, so add that ingredient last if you aren’t going to eat this right away.
