I’m almost embarrassed to admit it but I’m afraid, deathly afraid to try new recipes! It’s a lot of work to gather all the ingredients, measure out the correct amounts and then if it’s not just right, it doesn’t turn out and its seems for not. I have learned a new trick! A new trick for me that is….just add avocados! At any given moment there can always be found a mountain of them on hand. (At least in California.)
It seems I am however, willing to try any new recipe with avocados! A quick adaptation would be to use a favorite food, and find a way to incorporate it into the new recipe. For me, it seems quite easy. There seems to be an endless supply of recipes that use avocados. My latest one…a variation on avocados and hummus, Smashed Avocados and Chickpeas Salad. I personally like to eat this salad as a spread or dip using a favorite of mine, Stonefire flatbread, Naan. I tried it out this week and it was a huge hit!
Smashed Avocado and Chickpea Salad
2 avocados, peeled and diced
1 15 oz can of chickpeas; washed, drained and shelled
1/4 C green onions, chopped
1/4 C cilantro, chopped
1 garlic clove, diced or smashed
1 lime, juiced
Sea salt and pepper to taste
Naan bread for serving
Directions – Pulse drained, washed and shelled chickpeas in a food processor. Or mash them with a fork. In a bowl combine the mashed chickpeas and the avocados combining completely. Add the green onions, cilantro, garlic and lime. Sea salt and pepper to taste. Serve with Naan bread and enjoy!
Robyn Roknipour is an Author, Speaker and Educator. She is a Certified Health & Wellness Coach, a Certified Bariatric Coach and a Transformational Pioneer. Robyn Roknipour is the owner of a private health coaching practice and founder of Transformations 258 and www.howilost258lbs.com. Her book, “Food, Body, Heal” scheduled for upcoming release shares her personal transformation with an underlying theme of inspiring others to begin their own transformation leading to their best life.