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REVIEW: Avocado & Tomato Salad with Chickpeas Recipe, Vegetarian Menu Plans

September 28, 2013 By Kristi

As an Amazon Associate, I earn from qualifying purchases.

Avocado Tomato & Chickpea Salad

Back in May or so (before our family crisis) I was invited to become part of a meal plan blogger network. I’ve just now gotten around to it (mostly because of said crisis, and partly because I’ve been winging our meals a lot lately).

It was actually a tough choice over which eMeal plan to use. Sure, it seems like Vegetarian is a no-brainer, but there are so many good choices!

Clean eating, slow cooker clean eating, natural & organic, gluten-free and Mediterranean all called out to me. After all, I’ve been converting meaty meals to vegetarian meals for so long, that’s old hat. Gluten-free, not so much. But, in the end, we decided to go with the Whole Foods Vegetarian Family Plan and do our best to convert it to gluten-free meals. They’re mostly whole food ingredients in the plan already, so I don’t have to do much there other than make breads instead of buying them.

We tried our first eMeal recipe for lunch on Friday. (Lunch is a bigger meal for us than dinner due to our schedule, so we just use the dinner plan during lunchtime.) The recipe was for Avocado & Tomato Salad. Mr. Meaty and I absolutely LOVED it. We made a few minor changes to suit our family and the girls loved it, too.

The shopping list is amazingly simple and I love that each item on the shopping list has a corresponding number for the recipe you’re buying it for. That makes it stupid simple to change your grocery list if you decide to leave a meal off or alter a recipe to suit your family’s tastes.

Goose (3) left the onions and strangely the cucumbers in her bowl while Bug (4) gobbled up every last bite.
It was a definite hit! Here’s the recipe.

Avocado & Tomato Salad with Chickpeas

Ingredients

3 avocados, chopped
1 pint grape tomatoes, sliced in half
1 large organic cucumber, diced
1/2 cup diced red onion (or swap in sliced green onion for milder flavor)
1/4 cup chopped fresh cilantro
15 ounces canned chickpeas (or about 2 cups cooked), drained and rinsed
2 teaspoons minced garlic
1/4 cup lime juice
1/4 cup olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

Instructions

Mix avocados, tomatoes, cucumber, onion, cilanro and chickpeas. Mix remaining ingredients and toss into avocado mixture.
Mix remaining ingredients in…

 

Photo Credit: Niklas via Compfight cc

Note: While I was provided me a complimentary 1-year subscription for the review, my opinions are 100% my own. See my full disclosure policy here. If you have any additional questions – feel free to send an email to [email protected]. This post contains affiliate links.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: chickpea, gluten-free, menu plan, paleo, review, tomato, vegan, vegetarian, whole food Tagged With: avocado, emeals, tomato

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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