Let’s face it; sometimes it’s just too hot to cook. Instead of ordering takeout, try this lemon avocado chickpea salad. There is no stove or oven required with this healthy and delicious plant-based recipe! It’s creamy, refreshing and a bit spicy (from the garlic).
Enjoy it over greens, or on whole-grain bread. Either way, it’s easy to make and packed with healthy veggies and spices.
Cook time: 10 minutes
1 can garbanzo beans
1 ripe avocado
1 lemon (juice)
1 TBS ground mustard seed
½ tsp celery seed
2 teaspoons dill
1 garlic clove
3 celery stalks, diced
¼ red onion, diced
sea salt and pepper to taste
1 tomato, sliced
2 handfuls arugula
Whole-grain (or GF) bread (for a chickpea salad sandwich)
Smash together beans, avocado, lemon, garlic, and spices.
Dice onion and celery, and mix into bean mixture
For a sandwich: heap on whole-grain (or GF) bread with sliced tomato and arugula. Try it open-faced with just once slice of bread!
For a salad: Pile heavily on a bed of arugula and sliced tomato. Drizzle lightly with balsamic vinegar
By Caroline DiNicola Fawley