AuthorMike EgrieCategory, DifficultyIntermediate
Zoodle, Garbanzo Bean & Avocado Salad
Yields4 Servings
Prep Time20 minsTotal Time4 mins
 3 medium zucchini
 3 roma tomatoes, chopped
 ½ small white onion, fi nely chopped
 2 cans (15.5 ounces each) Wholesome Pantry™ Organic garbanzo beans, drained and rinsed
 1 ½ tbsp chopped fresh mint leaves
 1 ½ tbsp extra virgin olive oil
 1 tbsp fresh lemon juice
 ¾ tsp ground cumin
 1 ripe avocado, peeled, pitted and diced
 1 cup reduced fat crumbled feta cheese
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 fl akes for a little spice.

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

Ingredients

 3 medium zucchini
 3 roma tomatoes, chopped
 ½ small white onion, fi nely chopped
 2 cans (15.5 ounces each) Wholesome Pantry™ Organic garbanzo beans, drained and rinsed
 1 ½ tbsp chopped fresh mint leaves
 1 ½ tbsp extra virgin olive oil
 1 tbsp fresh lemon juice
 ¾ 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.

Zoodle, Garbanzo Bean & Avocado Salad
X