I know it’s been a little while since posting a recipe, but I’m back to share a quick, easy, and delicious recipe. Inspired by Jasmine’s Spiced Chickpeas, I thought it would be fun to make a chickpea salad out of them and serve them in avocado cups. Being a long-time enthusiast of both chickpea salad and avocado, I thought this to be the perfect recipe. It only takes about 10 minutes, but it will be gone in 2! Enjoy it as an appetizer, make it for a party, or as a whole meal, the versatility of this dish makes it stand out, and will be a go-to for upcoming potlucks and gatherings.
WHAT YOU’LL NEED
- 1½ cups cooked chickpeas, drained
- 1 tsp chili powder
- ¼ tsp cumin
- ½ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 1½ tbs Vegenise (Follow Your Heart)
- 2 medium / large avocados
- Sprig of cilantro (garnish)
- 2 grap tomatoes (garnish)
INSTRUCTIONS
- Add chickpeas to medium sized sauce pan and place on medium heat
- Begin to add spices and stir until chickpeas are evenly coated
- Take chickpeas off heat and let cool
- Add to large bowl and mix in 1½ tbs of Vegenise
- Begin to mash with fork until most chickpeas are broken up and full coated with the vayo
- Cut avocados in half, remove pit, and scoop chickpea salad inside
- Garnish with sliced tomato, cilantro, and crushed red pepper flakes
- Enjoy!
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