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Zoodle, Chickpea & Avocado Salad

Total Time: 20 minutes • Serves: 4 main or 8 side


3 medium zucchini
2 cans (16 ounces each) reduced sodium garbanzo beans (chickpeas), drained and rinsed
3 Roma tomatoes, chopped
1/2 small white onion, finely chopped
1-1/2 tablespoons chopped fresh mint leaves
1-1/2 tablespoons Full Circle Organic extra virgin olive oil
1 tablespoon fresh lemon juice
3/4 teaspoon Schnucks ground cumin
1/2 teaspoon salt
3/4 teaspoon ground black pepper
1 ripe avocado, peeled, pitted and diced
1 cup reduced-fat crumbled feta cheese


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

Each serving (main): about 401 calories, 17 g total fat (4 g saturated), 10 mg cholesterol, 1050 mg sodium, 47 g carbohydrate, 13 g fiber, 5 g sugars, 19 g protein, Vitamin A 15% DV, Vitamin C 60% DV, Calcium 4% DV, Iron 8% DV

Cook’s Wisdom
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.