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Quinoa, Chickpea, Avocado Salad...

Course Salad
Author monicaswanson.com


  • 2 cups quinoa
  • 4 cups water or I prefer to use organic chicken broth for flavor.
  • 1 can garbanzo beans/chickpeas drained, and rinsed.
  • 1 large avocado ripe, but still firm, cut into bite-size pieces.
  • Approximately 1/4 cup olive oil. I honestly just pour it on and add as I think it needs more...go by your preference!
  • 1 diced tomato
  • 1 cup kale or leafy greens of choice chopped well.
  • 1 garlic clove minced, or a teaspoon of minced garlic. (more to taste.)
  • salt and pepper to taste.
  • Juice of one large lemon.
  • Fresh cilantro or any herbs that you like for flavor.


  1. Follow directions on your quinoa, but usually it requires 2 cups dry quinoa with four cups water. I like to use organic chicken broth for a bit more flavor, but water is fine, too.
  2. Bring to boil, then simmer for about fifteen minutes. Remove from heat and let cool completely.
  3. Once the quinoa is cool, toss all other ingredients together in a large serving bowl. Combine well. Refrigerate until ready to serve. Goes great with grilled fish, chicken, or as a lunch all on it's own! YUM! Enjoy!