This Smashed Chickpea and Avocado Salad is something I make frequently, especially when it's just too hot to cook. The simplest version contains just chickpeas and avocado but I like to add some lemon juice if I'm going to be saving some for later and I like the addition of Dijon mustard as well.
You could also add some chopped onion, celery, hard-boiled egg and a chopped pickle or some pickle relish. Curry powder is another nice addition if you enjoy the flavor.
Make a sandwich or eat it right out of the bowl!
Recipe:
1 can low sodium chickpeas (garbanzo beans), drained and rinsed
1 medium avocado, peeled and cubed
1 or 2 tablespoons fresh lemon juice
1 teaspoon mustard (I use Dijon)
Salt and pepper to taste
Mash chickpeas in the bottom of a small bowl. Add cubed avocado and mash. Add lemon juice, mustard, salt and pepper and stir to combine.
Optional ingredients: diced onion, diced celery, chopped egg, curry powder, sweet pickle relish.
Makes 3 servings: 250 cal., 27g carb, 14g fat, 8g protein, 9g fiber