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
1/2 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 the manual setting. Alternately, you can use canned peas. Rinse and drain the water.
Mash the chickpeas with a fork. Make sure you leave a few chunks.
Wash and rinse the avocado. Cut it into half, remove the seed and the peel. Dice finely.
Combine all the ingredients in a bowl.