Chickpea Avocado Salsa

Name: Chickpea Avocado Salsa
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups dried garbanzo beans (aka chickpeas) or two 15 oz. cans; 1 red onion, diced; Juice of 1 lemon; 1 minced jalapeño pepper (for less heat remove the seeds); 1/2 cup fresh cilantro, roughly torn; 2 avocados, cubed; 1/4 teaspoon salt (or to taste); 3 cloves garlic, minced

lisazirb @lisazirb

Vegan, Adapted from the Forks Over Knives Cookbook

lisazirb @lisazirb

Vegan, Adapted from the Forks Over Knives Cookbook

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Ingredients

4 servings

2 cupsdried garbanzo beans (aka chickpeas) or two 15 oz. cans
1red onion, diced
Juice of 1 lemon
1minced jalapeño pepper (for less heat remove the seeds)
1/2 cupfresh cilantro, roughly torn
2avocados, cubed
1/4 teaspoonsalt (or to taste)
3 clovesgarlic, minced

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Steps

1

If using dried garbanzos, soak for 8 hours then simmer in same liquid on med/low heat until tender (about 45 minutes). Let cool.
2

Combine all ingredients in large bowl, making sure to add the lemon juice promptly after the avocado to avoid browning
3

Stir gently, finish with salt and serve with chips, tortillas, pita or on a bed of greens.