Zoodle, Chickpea & Avocado Salad

Prep: 20 minutes • Serves: 4 main or 8 side

3 medium zucchini
3 Roma tomatoes, chopped
1/2 small white onion, finely chopped
2 cans (16 ounces each) reduced sodium garbanzo beans (chickpeas), drained and rinsed
1-1/2 tablespoons chopped fresh mint leaves
1-1/2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt
3/4 teaspoon ground black pepper
1 ripe avocado
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 tomatoes, onion, beans, mint, oil, lemon juice, cumin, salt and pepper; fold in avocado and cheese. Makes about 8 cups.

Approximate nutritional values per serving: 401 Calories, 17g Fat (4g Saturated), 10mg Cholesterol, 1050mg Sodium, 47g Carbohydrates, 13g Fiber, 19g Protein

Zoodle, Chickpea & Avocado Salad
1 vote, 5.00 avg. rating (99% score)