Quinoa Chickpea and Avocado Salad

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The weather has been so warm and sunny here in San Francisco lately that I could completely pretend it is summer.  So I decided to make this cheery, summery, delicious dish.  Try this salad!  It will transport you to June for a day.  

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Quinoa Chickpea and Avocado Salad

Ingredients:

1 cup quartered grape tomatoes

15 oz can garbanzo beans, rinsed and drained

1 cup cooked quinoa (You can cook it with chicken broth or vegetable broth to give it more flavor.)

2 tbsp red onion, minced

1 tbsp green onion, minced

1 1/2 limes, juice of

kosher salt and fresh pepper, to taste

1 cup diced cucumber

4 oz diced avocado (1 medium hass)

Preparation:

Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add cucumber and avocado.

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Recipe adapted from skinnytaste.com

7 thoughts on “Quinoa Chickpea and Avocado Salad

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