So when I saw this avocado salad recipe thing on pinterest, I had to try it.
Seriously, it kinda like guacamole with some more texture. AKA it makes guacamole into an acceptable sammich filling, which I’m totally down with.
You can doctor this however you’d like – for example, next time, I’ll probably toss in some ‘maters – but for my first round with this, I followed the recipe (almost) exactly.
You need:
- 1 can of chickpeas, rinsed and drained
- 1 medium firm avocado, chopped
- Cilantro, diced (errr, a ¼ cup? Just eyeball it)
- Green onions, diced (to taste)
- Juice of 1 lime
- Salt and pepper, to taste
- Your fave good olive oil (optional)
After you rinse the chickpeas, dump them on a paper towel and take off their stupid little outer shell/skin things. It’s not hard, just time consuming. Basically, if you pinch the suckers between your thumb and forefinger, they pop right off.
Mash up the skinned chickpeas with the chopped avocado, then mix in all your fixins. I added a drizzle of this fabulous fruity olive oil I got at a farmer’s market a few weeks ago. Totally optional.
Spread on your favorite sammich bread (I went with a whole wheat English muffin), add some lettuce or spinach to try and be healthy (I didn’t), and, VOILA. Bonus – this will stay green and yummy for the next day’s lunch, too!
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