Ingredients
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1 1/2 teaspoon cumin
- Salt & pepper to taste
- 2 medium zucchini
- 1 can (15.5 ounce) can garbanzo beans drained and rinsed
- 1 large summer ripened tomato chopped
- 1 cup canned corn drained
- 1/4 cup chopped red onion
- 1 ripe avocado peeled pitted and diced
- 1 cup crumbled feta cheese
Recipe Description
This Zucchini Chickpea Avocado Salad is so simple and amazingly delicious! Full of natures goodness it’s nutritional value is tremendous. Zucchini is a very low calorie vegetables. It contains no saturated fats or cholesterol. Its peel is a good source of dietary fiber. Eating chickpeas provides you with a vegetarian-friendly source of protein, with each cup of cooked garbanzo beans containing 15 grams of protein. While avocados have a high fat content, they are also packed with nutrients and are a great way to add healthy fat to your diet. Avocados are very high in omega 3 fatty acids, the good kind of fat.
Click here to view Full Recipe Directions
