For those of you who are not Facebook friends of mine (I doubt they are any but who knows...) here is one of my wedding pictures, it took us a while to get them, over a month... but it was worth it I think. It makes me understand people who have professional pictures taken every once in a while. It is so American.... but I absolutely love the result. I am one of those people who love having pictures of loved ones framed around the house and on my desk at work.
One of my favorite part of the summer is all the wonderful fresh fruits and veggies and what I discovered is that blueberries strive in Michigan ( I LOVE berries!!!!) but more on that topic later on. Today I want to share with you my love of avocados and one of my favorite lunches. I love avocado in any application, slices on a sandwich or burger, in guacamole, diced on top of a salad, or anything you can come up with, I even tried ice cream (!!!) but that's still a work in progress, a little too sweet but other than that absolutely amazing, even my not-so-avocado-lover-husband found it ok... Anyway today I am presenting you with with an avocado & chickpea salad, this is very versatile, it would be a great alternative to guacamole as a dish, you could add some jalapeno or corn, I added lump crab meat for some diversity. Feel free to add anything that sounds good to you, this is a fairly blank and delicious canvas :)
Avocado and chickpea salad
Recipe inspired by Two peas and their pod
Ingredients
- (15 ounce) can chickpeas
- 2 ripe avocado (medium, adjust depending on the avocado you can get your hands on)
- Half a bunch of cilantro, chopped
- 2 green onions, sliced
- Juice from 1 lime (heavy hand on the lime will prevent it from browning if you prepare it for lunch the next day)
- Salt and pepper, to taste
- 2 ripe avocado (medium, adjust depending on the avocado you can get your hands on)
- Half a bunch of cilantro, chopped
- 2 green onions, sliced
- Juice from 1 lime (heavy hand on the lime will prevent it from browning if you prepare it for lunch the next day)
- Salt and pepper, to taste
Directions
- Drain the chickpeas.Mash them using a fork or a potato masher in a bowl, or a pan (for a flat surface)
- Add the the avocado and mash together
- Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
Note: this is when you could add other ingredients such as jalapeno, corn, cooked shrimp or lump crab, I do encourage you to experiment with that!
Enjoy as is, as dip or in a sandwich!!! You can thank me later :)
- Add the the avocado and mash together
- Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
Note: this is when you could add other ingredients such as jalapeno, corn, cooked shrimp or lump crab, I do encourage you to experiment with that!
Enjoy as is, as dip or in a sandwich!!! You can thank me later :)
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