If you’re anything like me, you ate full force over the holidays and now it’s time to make better eating choices. Eating clean and healthy food doesn’t have to equal suffering, thankfully. Sometimes it’s even a huge relief to begin a healthy eating regimen after gorging yourself for a month – am I right?
This vegan chickpea and avocado salad is delicious and filling, and is a perfect back-to-work packable lunch that will help to clear out those heavy holiday foods from your body. I enjoy eating this salad wrapped up in large collard green leaves, but it also tastes great alone, on top of a green salad, or on a sandwich. Eat like this and you’ll shed some of those holiday pounds. No suffering required.
1 15 oz. can of chickpeas, drained and rinsed
½ avocado, diced
2 green onions, sliced
2 Tbsp. fresh cilantro, chopped
2 Tbsp. Mexican crema or vegan sour cream
½ jalapeno or serrano pepper, chopped
1 tsp. cumin
1 tsp. red chili powder
1 tsp. garlic powder
Squeeze of lime
Salt and pepper to taste
Drain and rinse the chickpeas and place them in a bowl. Mash the chickpeas with a potato masher until they are mashed, but still a little chunky. Add the avocado and mash in with the chickpeas. Add the crema, green onions, cilantro, jalapeno, spices, and lime and mix together. Add salt and pepper to taste.
Serve on sandwich bread, inside of a collard green wrap, on a salad, or all alone!