Avocado chickpea salad recipe

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!

avocado

Ingredients:

*this makes two servings!

1 cup chickpeas

1/2 avocado

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!

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Roasted lime & cilantro cauliflower recipe

The one herb I have a huge weakness for is cilantro. That + cauliflower + lime juice = the yummiest side dish ever! Say hello to roasted lime & cilantro cauliflower.

 

Ingredients:

Cilantro & lime juice (use however many of each you like)

1 head of cauliflower

1 tbsp olive oil

 

Directions:

1. Chop up the head of cauliflower and toss with olive oil.

2. Add lime juice and cilantro to taste and toss again until everything is well mixed.

3. Spread on a baking sheet and sprinkle on a pinch of salt or pepper.

4. Roast in the oven for 45 minutes at 350 degrees.

ENJOY!

Source: Image