Ingredients
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Crunchy Garbanzo Beans
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1 Can Rinsed and Drained Garbanzo Beans
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1.5 Teaspoon Paprika
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2 Teaspoons Garlic Powder
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.25 Teaspoon Cumin
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.5 Teaspoon Salt
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2 Tablespoons Olive Oil
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Salad
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1 Head Green Leaf Lettuce
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1 Avocado
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2 Tomatoes
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1 Cucumber
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4 Egg
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4 Ounces Monterrey Jack Cheese
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Ranch Dressing
Directions
- Crunchy Garbanzo Beans: Heat oil in skillet over medium heat. Once oil is hot, add garbanzo beans and stir to coat in oil. Cook for 4-5 minutes until the beans begin to turn crunchy and brown. At this point, add the paprika, garlic powder, cumin and salt. Stir to combine and cook another 30-40 seconds. Remove from heat and set aside to cool.
- Eggs: Add eggs to a medium saucepan and cover with cold water. Add 1/4 cup of salt and bring to a boil. Simmer for 10 minutes. Remove and put under cold water for several minutes until cool. Peel each egg and slice, then set aside.
- Prepare Ingredients: Clean and chop head of green leaf lettuce into bite size pieces. Cut avocados in half and remove pit and shell. Slice each half into thin slices. Dice tomatoes into small pieces. Peel and slice cucumber. Shred or dice cheese.
- Serve: Split lettuce evenly between four bowls or containers. Top each bed of lettuce with 1/2 avocado, 1 sliced egg, and an equal portion of tomatoes, cucumber and cheese. Finish the salad off by splitting the garbanzo beans between each of the plates. Serve with ranch and enjoy!
Tip – To make this recipe vegan, substitute the egg and cheese for additional avocado. You can also add additional vegetables such as steamed asparagus, bell pepper etc. Substitute ranch for vegan ranch.
Meal Prep Tip:
This recipe lasts for 2-3 days in the refrigerator. Keep the dressing in a separate container until just before serving.
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