There are a couple things I always have in my pantry. A can of chickpeas is one of those things. Canned chick peas are cheap, delicious and provide great nutritional value. They can be used in a wide variety of recipes that are either savory or sweet.
Chick peas are part of the legume family. They are very high in protein and fiber (two really great things). Chick peas are high in folate, iron and phosphorus, thiamin, vitamin B6, magnesium and zinc. They are a versatile ingredient that can be used in salads, stews, ground into a flour or baked.
One of my favorite ways to incorporate chick peas into my diet is to use them in a salad format. This recipe is for a chickpea avocado salad. The chick peas act like a faux chicken and the creaminess of the avocado replicates mayo. It is a simple, fast and amazingly delicious recipe that is sure to please even the harshest food critics.
Chickpea Avocado Salad
1 (15 oz) can of chickpeas (drained and rinsed)
1 avocado (peel and pit removed)
2 scallions (chopped)
2 tablespoons of feta cheese
1 lemon (juiced)
2 stalks of celery (diced)
Salt (to taste)
Pepper (to taste)
In a food processor or blender, mix together avocado, scallion, feta and lemon. Blend until well combined. Add the chickpeas to the mix and pulse a couple times (just enough to get the chickpeas slightly “chopped”. Empty the mixture into a bowl and add the diced celery. Stir all the ingredients to ensure they are well incorporated.
The salad is now ready to be served on bread, in a pita or on top of crackers. Store any leftover salad covered in the refrigerator.