Zoodle, Chickpea & Avocado Salad
Prep: 20 minutes • Makes: 4 (2 cup main dish) or
8 (1 cup side dish) servings
3 Roma tomatoes, chopped
1/2small Vidalia onion, finely chopped
2 cans (15.5 ounces each) Weis Quality No Salt Added Garbanzo Beans
1-1/2tablespoons chopped fresh mint leaves
1-1/2tablespoons Pompeian® Robust Extra Virgin Olive Oil
1 tablespoon fresh lemon juice
3/4teaspoon Weis Quality Ground Cumin
1/2teaspoon Weis Quality Iodized Salt
3/4teaspoon Weis Quality Ground Black Pepper
1 ripe Avocado From Mexico, peeled, pitted and diced
1 cup reduced-fat crumbled feta cheese
1.Using a box grater with largest holes facing up, run zucchini along holes to create long strands or zoodles. In a large bowl, toss tomatoes, onion, beans, mint, oil, lemon juice, cumin, salt and pepper; fold in avocado and feta cheese. If not serving immediately, cover and refrigerate up to 2 hours. Fold in avocado and cheese just before serving. Makes about 8 cups.
Approximate nutritional values per serving:
413 Calories, 18g Fat (4g Saturated), 10mg Cholesterol, 546mg Sodium,
49g Carbohydrates, 18g Fiber, 7g Sugars, 0g Added Sugars, 21g Protein
For a timesaver, use 6 cups (about 15 ounces) pre-cut zoodles available in the Produce department.
Add minced jalapeño chile pepper or crushed red pepper flakes for a little spice.