Avocado Chickpea Salad

I’ve recently rediscovered the amazing qualities of single-bowl cooking. You know those recipes that you can just take and dump all the ingredients in? No worries about the order, no hefty cleanup. *Sigh* yes, this is how college cooking can be.

So, though I’ve got a mean recipe for a special tuna salad (which I’ll be sure to publish ASAP), I decided to expand my horizons. The original recipe for this dish can be found here.

Skill Level: So easy a college student could do it

Amazingly, this recipe yielded enough for 2 sandwiches and I’m psyched for the leftovers.

Tips:

  • If you’re like me and feel like every day is a Monday, then don’t worry about when you forget the Greek yogurt. It tastes just as good without (but I might go back and add some later to the leftovers just for the experience).
  • For a lighter taste, I went with an open face sandwich.

Ingredients:

  • 1 cup of chickpeas
  • 1/2 an avocado
  • As much cilantro as you’d like
  • Juice of 1/2 a lime
  • 1 scallion, chopped
  • 1 tablespoon of Greek yogurt
  • Salt
  • Pepper
  • Your favorite bread

Instructions:

  1. Combine all the ingredients.
  2. Mash.
  3. Spread on bread.
  4. Smile because there were only 3 real steps and the 3rd step rhymed.Resized_20170130_181324.jpeg
    Resized_20170130_181001.jpeg
    After mashing… (a.k.a. the Aftermash)

    Resized_20170130_180730.jpeg
    Before mashing…
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