Avocados are like candy to me. Seriously. The other day I read about a company that mails you a monthly stash of those delicious green fruits. How perfect! If I wasn’t a cash-strapped twenty something, I’d sign right up! I eat avocados with, on, and in ANYTHING. I realized the other day that I desperately need to include more protein in my vegan diet. I had a can of chickpeas in the pantry and thought… hey! Avocados + chickpeas + a few other good ingredients could be the recipe for a perfect spring lunch. Hence, the avocado chickpea “salad” was born!
*this makes two servings!
1 cup chickpeas
1/2 cup salsa
1/2 red onion, chopped into small pieces
2 TBSP lime juice
Dash of salt and pepper
Fresh cilantro (to your liking)
Mash the avocado with the chickpeas. I like to keep it pretty chunky but feel free to use a food processor if you want a smoother texture. Then stir in the rest of the ingredients. I love cilantro so I definitely added quite a bit. Any salsa will do… I personally love the Mateo’s salsa from Costco or the black bean & corn salsa from Target!
Avocados are known as one of the super foods for all of the goodness packed inside them. It’s an added bonus that they’re ridiculously yummy! While I love eating them plain, sometimes its nice to mix it up. This avocado dip is great with multigrain crackers or nachos. Or, just eat it straight from the bowl like my boyfriend does. Its kinda like guacamole (but better). Enjoy!
2 whole avocados
1 cup chunky salsa (I use Pace Mild)
1 bunch cilantro
1 tbsp lime juice
Salt & pepper to taste
1. Peel & pit the avocados. Then chop into small pieces.
2. Add everything into a bowl and mix! I like to mash up the avocado pieces but still leave some chunks for more texture. Also, adjust the amount of cilantro to your liking. I LOVE it so I add a ton!
3. Serve immediately with crackers/chips or store chilled in the refrigerator. It would also be yummy as a spread on a sandwich!
This dish is delicious served warm or cold. The black beans and quinoa are both healthy (and tasty!) sources of protein and the cilantro adds a little extra zest. It is one of my family’s favorite one-pot meals!
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup uncooked quinoa
1/2 cup vegetable broth
1 teaspoon cumin
1 cup frozen (or fresh!) corn
1 15 oz can black beans, rinsed & drained
1/2 cup fresh cilantro
salt & pepper
Heat oil in a medium saucepan. Stir in the garlic & onion and cook until lightly browned.
Add quinoa, broth and cumin. Add salt and pepper to taste, if desired.
Bring to a boil. Then cover, reduce heat, and let simmer for 20 minutes.