Sooooooooooo easy! And who doesn't love avocados? Lord knows I do. They will feature prominently in the next two recipes. Stay tuned.
Slightly Modified a Recipe by May I Have That Recipe? | Serves: 6 avocado halves | Time: ~15 min
1–15oz can #chickpeas, rinsed and drained
1/4 tsp salt
1 #zucchini, sliced
1/2 cup chopped cilantro
2 tbsp lemon juice (about 1 small lemon)
1 tbsp EVO
1/3 cup #corn
1 tbsp whole Dijon mustard (I ran low on this, and it made a big difference, I think. Add salt to make up for it if it happens to you)
3 #avocados, cut in half
1 tbsp lime juice (to squeeze on top of the avocado halves)
Salt to taste
Sriracha to taste
Combine chickpeas, 1/4 tsp salt, zucchini, cilantro, lemon juice and olive oil in the food processor. Pulse 5-6 times until well combined. Transfer to bowl, add corn and mustard and mix well.
Remove the pit from the avocado halves, add some lime juice on each one and sprinkle some salt. Fill each avocado half with about 3 tablespoons of chickpea filling.
Drizzle sriracha to taste and serve immediately.
I made all the filling for tonight, but the two of us don't need to eat 1.5 avocados for dinner. So I'm using the filling for sandwich filling for lunch tomorrow. Woot!
What I ate and drank today
60 oz of water
3 cups of decaf
Mexicali vegan salad with chickpeas as an extra
1/2 cup nonfat vanilla skyr
3 mojitos (I swear it was meant to be one)