The Chickpea and Avocado Have a Garden Party

14 Mar

Chickpeas are tasty, low in calories and fat, high in protein and fiber and cheap. The main ingredient in hummus and many types of falafel, they’re also great in soups, salads and pasta. Cooking your own beans definitely yields quality results but if you don’t have time, canned chickpeas can also be good. If you can find jarred Annalisa brand chickpeas, even better.  The taste and texture are incredible for a pre-cooked bean. One easy quick way to enjoy chickpeas is in a simple salad.  Last weekend I was hungry and wanted something easy and fast for lunch. I threw together my jar of chickpeas with some ingredients I had around but you don’t have to follow this formula exactly. As with most salad recipes, this one is extremely flexible. My two recommendations: 1) add more acid (lemon juice, vinegar, etc) than oil and 2) let it marinate for at least 20-30 minutes. It’ll still be good if you don’t but it definitely helps the flavor.

Chickpea and Avocado Salad

1 jar or can chickpeas (I prefer Annalisa)

Juice of one lemon

Splash of olive oil (or more if you like)

1 avocado, cubed

Handful of dill, chopped

2 scallions, chopped

Dried chili (I used Aleppo)

Salt & pepper to taste

Mix everything in a bowl, stick it in the fridge for 20-30 minutes and you have a great lunch or salad to bring to a buffet or a picnic. You could also throw in some chopped, toasted nuts or seeds–pumpkin seeds would be good here.

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