Chipotle-Lime Chickpea, Avocado & Tomato Salad

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2–8 Prep 15 min No cook Serves 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

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 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.

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..

CHAPTER

5 Ingredients or Less

Short on ingredients. Long on flavor.

Everything Chicken Stuffed with Scallion Cream Cheese, page 241

Recipes with epic ingredient lists can feel like a big investment of time, money, and effort. The exact opposite of what you want on a busy weeknight. Good thing the recipes in this chapter knock it out of the park with five ingredients or fewer. (The only freebies are oil or cooking spray, salt, black pepper, and water). And we’re not just making snacks and sides— you’ll find soups and steaks, too!