Chickpea Avocado Mash
Last week I was working a health fair, and was stationed right next to a local farm’s booth. They were promoting their CSA shares, and at the end of the day, they offered the entire $40 veggie box to me. For free! Veggie jackpot. I came home and literally had to stuff bunches of greens, bok choy, radishes, garlic scapes, and more into my produce drawer.
I received an abundance of lettuce – red leaf, Boston bibb and more. Not wanting it to wilt before I had a chance to make a dent in it, I cut, washed, spun and stored my lettuce in a salad spinner. I don’t know what it is about a salad spinner but it keeps lettuce fresh days longer than if you just left it in the bag, or as a whole head of lettuce in the fridge. I’ve even purchased bagged salads before and empty them into my salad spinner just to store them there longer. If you have the issue of wilty lettuce, get a salad spinner!
The salad was super fresh when I returned home from a long weekend away, so I used it to make the base of a big dinner salad. On top of the mixed greens I drizzled olive oil, and added a shake of sea salt and pepper, before scooping a big helping of this chickpea avocado mash on top, and shaking on some red pepper flakes.
Now I’ve had guacamole mashed with peas before (as a way to cut the fat, boost the protein, and keep that bright green color) but never with chickpeas. I drained and rinsed the chickpeas and mashed them with a very ripe avocado, some lemon juice and a shake of salt. The guacamole-bean spread combo would make a great sandwich filling, dip for crackers, or topping to a hearty salad like I did.
The healthy fat from the avocado and the protein and fiber from the chickpeas were a totally satisfying combo, and this meal came together speedily without me having to turn on any appliances, which is how all summer meals should be! It’s supposed to reach 95 degrees in Boston this week, so if you’re looking for an eat-without-the-heat recipe, this is it!