1. DRAIN & RINSE a 15.5 ounce can of garbanzo beans.
2. MASH these beans leaving a little texture.
3. INTO A BOWL, PUT:
a. MASHED garbanzo beans
4. MASH a medium avocado, leaving a little texture.
b. ADD to the bowl with the garbanzo beans
5. ADD TO THE BOWL:
a. 1½ tablespoons pure lemon juice
b. 1½ teaspoons parsley flakes
c. 3 tablespoons Cucumber (tiny pieces)
d. 2 tablespoons hummus
e. ½ teaspoon granulated garlic -OR- garlic powder
f. 3/4 teaspoon granulated onion -OR- onion powder
g. 1 tablespoon nutritional yeast
h. smidgen cayenne pepper (optional)
i. ½ teaspoon salt (I use Himalayan)
j. 12 turns of black pepper
6. MIX WELL
7. MAKE A WRAP, SANDWICH -OR- TOASTED RICE CAKES with this salad.
a. Add your favorite toppings...I used tomatoes, shredded carrots, salad greens.
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ORIGINAL RECIPE
400g can chickpeas, drained & rinsed well
🌱 1/2 tsp garlic granules
🌱 1 tsp nutritional yeast
🌱 1 whole medium ripe avocado
🌱 2 tbsp hummus
🌱 juice 1 lemon
🌱 1 heaped tbsp chopped fresh parsley
🌱 1/4 of a medium cucumber / or pickles are delicious too, diced into small pieces
🌱 salt & pepper to taste
🌱 sprinkle of dried chilli flakes (optional)
METHOD:
1. Drain & rinse your can of chickpeas through a sieve or colander, then place the chickpeas onto a clean tea towel to pat them dry, then add them to a mixing bowl.
2. Mash the chickpeas, along with the avocado using a potato masher or fork. Leave some texture.
3. Squeeze in the lemon juice, add the garlic, nutritional yeast, parsley, dried chilli flakes (if using), diced cucumber, 2 tbsp hummus, then season with salt & pepper. Mix well until everything fully combined.
4. Arrange the mashed avocado chickpea salad into a sandwich with lettuce & tomatoes. (I spread the bread with a little extra hummus). Enjoy!
Any leftovers can be stored in an air tight container in the fridge for up to 3 days.
TIPS
Next time you should try add some cumin powder .....cumin and garbanzo beans love each other.
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