Becca from Amuse Your Bouche made this into a salad. I wanted something I could spread.
I also added some basil from my kitchen garden which gave it extra flavor.
Florida tomatoes are coming in and the combination of the avocado and the tomatoes was perfect.
Ingredients:
15 ounce can chickpeas- drained and rinsed
1 Avocado
Juice of half a lime
3 tablespoons fresh coriander- chopped ( used basil - chopped and chiffonade for garnish)
2 spring onions sliced
salt and pepper ( didn't use- chickpeas in the can has lots of sodium and sure didn't need extra- this is my own personal taste)
Directions:
Once I drained and rinsed the chickpeas I placed them in a small bowl.
Cut the avocado and scooped out the pulp and discarded the skin and pit. Placed the avocado in the same dish as the chickpeas since they were going for a whirl in the food processor soon.
Placed the chickpeas and the avocado into the food processor with the lime juice and onions and pulsed a few times. Added the basil last and gave that a very short pulse.
You can season to taste. I thought about adding some Cajun Spice but when I tasted, it was good to go.
Remove from the food processor and place in a small clean bowl and refrigerate until cool.
Placed between a sliced tomato and served with additional basil which I chiffonade for garnish.
OOOO, how pretty this looks. Linda, you find the most interesting recipes. I am going to copy this and send to my daughter. Since she has to eat only certain foods, these ingredients are ones she can.
ReplyDeleteOh man look at those pretty tomato slices. I would have never thought of combining chick peas and avocado. I bet their creaminess blended nicely with the tang of the tomato huh?
ReplyDeleteThose photos scream sunshine to me.........fresh herbs and fresh tomatoes make me long for summer...........
It looks good but I have to pass. Avacados make me very sick. So does kewi. Maybe its an alergy to them
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