Chickpea Avocado Salad with Lemon and Dill
I love chickpeas, many people call them garbanzo beans. Garbanzo is a Spanish word that comes from an ancient Basque word, “garbantzu,” derived from “garau,” meaning “seed” and “antzu,” meaning “dry.”Whether you call them chickpeas or garbanzo beans, these tasty legumes are a good source of healthy protein . Their mild, slightly nutty flavor is super versatile. They are used in a variety of preparations.This recipe is a good appetizer or just a light supper meal. Hope you will enjoy it.
Total Time: 5 Minutes
• 1 ripe avocado
• 1 3/4 cup chickpeas, cooked or canned and drained
• 2 table spoons freshly squeezed lemon juice, or more to taste
• 1 1/2 table spoons freshly chopped dill
• Salt and pepper to taste
1. Add the chickpeas to a small mixing bowl and cut the avocado into chunks.
2. Add the avocado and the rest of the ingredients to the mixing bowl and mash together using a potato masher. I like to leave a little texture, but you can make the mixture as chunky or smooth as you like. Add salt and pepper to taste, and more lemon juice if desired.
3. Serve the salad on toasted bread, with crackers, scooped on top of salad, or however you might use egg salad. If vegan, make sure any accompaniments are vegan; if gluten free make sure that any accompaniments are gluten free.