NO-COOK RECIPES
Chipotle-Lime Chickpea, Avocado & Tomato Salad 2–8
P r e p 1 5 m i n
No cook
Scan to get your exact PersonalPoints™ value
Ser ves 1
Consider this hearty salad a flavor grenade: zesty citrus, earthy chickpeas, and spicy chilies. And it all gets easily dumped into a bowl, and sprinkled with queso fresco, a crumbly, not-as-salty-as-feta, Mexican cheese.
¼ tsp finely grated lime zest, plus 2 tsp juice 1 tsp finely chopped chipotle chile in adobo sauce 1 tsp olive oil
In a medium bowl, combine the lime zest and juice, chile, oil, and salt. Add the chickpeas, tomatoes, avocado, cilantro, and onion; toss and serve over the greens. Sprinkle with the queso fresco. Per serving (1 serving): 444 Cal, 20 g Total Fat, 4 g Sat Fat, 877 mg Sod, 53 g Total Carb, 3 g Sugar, 18 g Fib, 19 g Prot.
Pinch of salt 1 cup chickpeas, rinsed and drained ½ cup grape tomatoes, quartered ¼ medium avocado, finely chopped 2 tbsp chopped fresh cilantro 1 tbsp finely chopped red onion 2 cups mixed greens 1½ tbsp crumbled queso fresco
TEST KITCHEN TIP
You’ll likely have leftover chipotles. Finely chop the chilies, mix with the adobo sauce, and refrigerate for up to 3 weeks or freeze into 1-tablespoon portions..
Easy Ever yday Cooking
215
