Zoodle_GarbanzoBeanandAvocadoSalad.jpeg
Zoodle_GarbanzoBeanandAvocadoSalad.jpeg
Zoodle, Garbanzo Bean & Avocado Salad
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Recipe - The Fresh Grocer - Corporate
Zoodle_GarbanzoBeanandAvocadoSalad.jpeg
Zoodle, Garbanzo Bean & Avocado Salad
00
Cook Time20 Minutes
Ingredients
3 medium zucchini
3 Roma tomatoes, chopped
1/2 small white onion, finely chopped
2 cans (15.5 ounces each) Wholesome Pantry™ Organic Garbanzo Beans, drained and rinsed
1 1/2 tbs chopped fresh mint leaves
1 1/2 tbs extra virgin olive oil
1 tbs fresh lemon juice
3/4 tsp ground cumin
1 ripe avocado, peeled, pitted and diced
1 cup reduced fat crumbled feta cheese
Directions
  1. Holding box grater with largest holes facing up, run zucchini along holes to create long strands or zoodles. In large bowl, toss zoodles, tomatoes, onion, beans, mint, oil, lemon juice, cumin and 3/4 teaspoon black pepper; fold in avocado and cheese. Makes about 8 cups.

Chef Tips: For additional protein, add a grilled boneless, skinless chicken thigh.

A mandolin-style grater or spiralizing tool can also be used to create the zoodles.

If not serving immediately, cover and refrigerate up to 2 hours. Fold in avocado and cheese just before serving.

Add minced jalapeño chile pepper or crushed red pepper flakes for a little spice.

Pump up the Protein: Skewer some Wholesome Pantry shrimp, and brush on extra dressing, for a delicious, protein-packed addition to this summer-salad.

Nutritional Information
Calories: 417
Fat: 18g (4g Saturated)
Cholesterol: 8mg
Sodium: 516mg
Carbohydrates: 48g
Fiber: 18g
Sugars: 7g
Added Sugars: 0g
Protein: 20g
0 minutes
Prep Time
20 minutes
Cook Time
0
Servings
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Calories

Shop Ingredients

Makes 0 servings
3 medium zucchini
an image
Green Zucchini, 1 ct, 9 Ounce
On Sale!
$0.84 avg/ea
was $0.95 avg/ea
$0.09/oz
3 Roma tomatoes, chopped
an image
Roma Tomatoes, 6 Ounce
$0.63 avg/ea
$0.11/oz
1/2 small white onion, finely chopped
an image
Spanish Onion, 1 ct, 20 Ounce
$1.24 avg/ea
$0.06/oz
2 cans (15.5 ounces each) Wholesome Pantry™ Organic Garbanzo Beans, drained and rinsed
an image
Wholesome Pantry Organic Garbanzo Beans, 15.5 Ounce
5 for $5.00
$1.00
was $1.19
$0.06/oz
1 1/2 tbs chopped fresh mint leaves
an image
Fresh Mint, 1 Each
$1.99
1 1/2 tbs extra virgin olive oil
an image
Botticelli Extra Virgin Olive Oil, 25.3 Fluid ounce
$8.49
$0.34/fl oz
1 tbs fresh lemon juice
an image
Lemon 1 ct, 1 Each
$0.60
3/4 tsp ground cumin
an image
Badia Cumin Seed, 1 Ounce
$0.99
$0.99/oz
1 ripe avocado, peeled, pitted and diced
an image
Hass Avocado, 1 Each
$1.25
1 cup reduced fat crumbled feta cheese
an image
Dodoni Feta Cheese, 7 Ounce
On Sale!
$6.49
was $6.99
$0.93/oz

Nutritional Information

Calories: 417
Fat: 18g (4g Saturated)
Cholesterol: 8mg
Sodium: 516mg
Carbohydrates: 48g
Fiber: 18g
Sugars: 7g
Added Sugars: 0g
Protein: 20g

Directions

  1. Holding box grater with largest holes facing up, run zucchini along holes to create long strands or zoodles. In large bowl, toss zoodles, tomatoes, onion, beans, mint, oil, lemon juice, cumin and 3/4 teaspoon black pepper; fold in avocado and cheese. Makes about 8 cups.

Chef Tips: For additional protein, add a grilled boneless, skinless chicken thigh.

A mandolin-style grater or spiralizing tool can also be used to create the zoodles.

If not serving immediately, cover and refrigerate up to 2 hours. Fold in avocado and cheese just before serving.

Add minced jalapeño chile pepper or crushed red pepper flakes for a little spice.

Pump up the Protein: Skewer some Wholesome Pantry shrimp, and brush on extra dressing, for a delicious, protein-packed addition to this summer-salad.