Avocado Chickpea Salad
½ cup dried garbanzo (chickpea) beans, soaked and cooked (or 1 15oz can)
2 ripe avocados
1 tablespoon Dijon mustard
juice from 1 lemon
1 medium onion, small diced (optional)
¼ cup frozen corn (or fresh off the cob) (optional)
¼ cup frozen peas (or fresh) (optional)
olive oil (optional)
*Use organic ingredients where possible
I like to use the optional ingredients, especially in the late spring and summer. I find it gives a sweeter flavor to the dish. If using the optional ingredients, heat a small skillet on medium flame, add olive oil and then onion. Sauté onion for 4 to 5 minutes. Add corn and peas and continue to sauté for another minute, adding a small amount of water if needed to slightly steam the vegetables. Remove from heat, set aside and let cool.
Place the avocados in a bowl and mash them with either a fork or potato masher. Once you have the consistency of guacamole, add the lemon juice and sea salt and mix it in. This will not just add flavor, but also keep the green color of the avocado. Add the Dijon mustard and mix well. Add the cooked chickpeas (be sure the chickpeas are at room temperature. If they are still warm from cooking, they will quickly spoil the avocado). Mix in the chickpeas mashing a few of them but leave enough whole so as to provide texture. Add fresh basil to taste.
If using the optional ingredients, make sure they have cooled to room temperature and mix them in now. Serve this salad on bread or a steamed corn tortilla topped with an extra tablespoon of the optional ingredients. Delicious. Enjoy!
Why is there a food blog from an organization dedicated to education and advocacy for less toxic living? Find out!