Garbanzo Avocados Salad Recipe
My favorite recipe for picnics and potlucks these days is this Garbanzo Avocados Salad. It has a lot of my favorites in it - chickpeas (a.k.a. garbanzo beans), avocados, green onions, cilantro, feta. Okay, that's most of the ingredients, and they're all my favorites, combined perfectly in one deliciously chunky, creamy salad that can stand alone or become the perfect side dish.
You can see the original recipe at Two Peas and Their Pod. All of the ingredients are the same, but I changed the quantities to what I believe is a little better balance (my tastes). I encourage you to check out both recipes and see which one suits you better.
What makes this the perfect picnic or potluck dish is that the flavors blend over time so preparing it ahead and chilling it for a few hours gives the flavors a chance to come together. Eating it right away is fine (I frequently do), but eating it later is outstanding! And the lime juice keeps the avocados from browning, so no worries there.
- 1 can garbanzo beans (rinsed, drained)
- 2 ripe avocados
- 1/2 cup chopped cilantro
- 1 small bunch chopped green onions (5-6 onions)
- 1/2 cup crumbled feta cheese
- juice of 1/2 lime
- 1/8 tsp salt and dash of pepper (or to taste)
- Prepare ingredients as instructed.
- Stir together in a bowl.
- Cover and refrigerate for 2-3 hours. It's still good if you eat it right away, but if you refrigerate it and let the flavors blend, it's amazing!
I use my Pyrex bowls with lids for everything from salsa and guacamole to salads and pasta. They're perfect and portable for any occasion.
Let people see what dish you brought for the pinic while it is still protected from the bugs that joined the party. This 3-pack of covers includes 3 different sizes and colors and they store flat when you're not using them. Easy clean-up for spills.
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What do you think? Will you be making this delectable salad for your next potluck, picnic, or meal with family?