Chipotle-Lime Chickpea, Avocado & Tomato Salad
5
Points®
Total Time
15 min
Prep
15 min
Serves
1
Difficulty
Easy
Consider this hearty salad a flavor grenade: zesty citrus, earthy chickpeas, and spicy chiles. And it all gets easily dumped into a bowl and sprinkled with queso fresco, a crumbly, not-as-salty-as-feta Mexican cheese. You’ll likely have leftover chipotles. Finely chop the chiles, mix with the adobo sauce, and refrigerate for up to 3 weeks or freeze in tablespoon-size portions.
Ingredients
Lime zest
¼ tsp
Fresh lime juice
2 tsp
Canned chipotle peppers in adobo sauce
1 tsp, finely chopped
Olive oil
1 tsp
Table salt
1 pinch(es)
Canned chickpeas (garbanzo beans)
1 cup(s), rinsed and drained
Grape tomatoes
½ cup(s), quartered
Avocado
¼ item(s), finely chopped
Cilantro
2 Tbsp, chopped
Red onion
1 Tbsp, chopped, finely chopped
Fresh mixed greens
2 cup(s)
Crumbled queso fresco cheese
2½ Tbsp, or feta cheese
