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.
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 had some rice already cooked and in the fridge. Mine is usually half brown rice and half white rice. It makes both Dan 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.
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. If you prefer to add some dressing to your salad, here are a few that we love Sweet and Soy Dressing, Homemade Italian Dressing, Chipotle Vinaigrette Dressing, and Skinny Buttermilk Ranch Dressing.
If you like what you see, please click the yum button: Yum
- 2 big handfuls of fresh spinach
- 1/2 recipe of Savory Spiced and 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.