The easiest way to maintain a clean eating lifestyle is to always have good eats in your fridge. In the spring and summer months, for me, that means having an array of salad choices to pick from.
I love a green salad, but there sure is a benefit to having these pre-made salads ready in your refrigerator–it makes lunches or a quick dinner very simple.
On a typical summer week, I make two salad dressings and a few cold salads–and to make it easy, I pair them a bowl of fruit or some greens–and lunch is done!
This Avocado-Dill Chickpea Salad ranks at the top, along with some of my other favorite recipes:
I hope you enjoy this light, flavorful salad!
- 2 15 oz cans garbanzo beans (chickpeas)
- 1 ripe avocado
- 2 t Dijon mustard
- 1 t coarse ground mustard
- 1 T Vegenaise (or organic mayo)
- 1.5 T fresh dill, chopped
- ¼ cup red onion, diced
- salt and pepper to taste
- Drain and rinse the garbanzo beans and place on a kitchen towel. Fold the towel over the beans and pat the beans dry, using a rolling motion.
- When you pull the towel back, you'll see that the skins will be coming off the chickpeas. You can keep rolling the towel to get as many off as you can. You don't have to take the skins off, but it sure does make the salad much better!
- Place the skinned chickpeas in a bowl. Using a fork or potato masher, mash the chickpeas, leaving some intact for texture.
- In a food processor, blend the avocado, mustards, and mayo together until smooth. Alternatively, you can mix in a bowl with a fork.
- Add avocado mixture to chickpeas and stir.
- Add dill and red onion and stir to combine.
- Add a large sprinkle of salt and a shake of fresh pepper and stir.
- Now for the fun part--taste the mixture and adjust if necessary. Sometimes I like more dill, or salt, or even mustard.
- Serve with toast, crackers, romaine lettuce, pickles, or fruit.