Chickpea Avocado Salad
This recipe is my new favorite. The flavors of spiced up chickpeas and avocado are great! This chickpea and avocado spreadable salad is great on its own as a side or can be spread on toast for a great breakfast or lunch sandwich. A hint of lemon juice enhances the flavor or do not leave that out. I made this chickpeas avocado spreadable for my daughter last week. She used it on her toast for breakfast. It is a great alternative to egg salad or avocado toast. It is nutrient rich and keeps you satiated for a long time. That makes it a perfect recipe for breakfast. It is not messy and travels well so it can be used for school lunches as well. It is best kept refrigerated. You will need 1/2 cup dry chickpeas or 1 can of garbanzo beans 1 avocado 1/2 tsp. cayenne pepper powder (increase quantity to taste) juice of 1/2 a lime salt and pepper Soak the dry chickpeas overnight and cook them in a pressure cooker the next day. I usually cook them in the instant pot for 17 minutes on