You want an easy lunch that's healthy and filling,right? Look no further than this zesty avocado chickpea salad, bursting with fresh dill, and lemon,celery, cucumbers, or carrots. Even though it's served on just half an English muffin,you'll feel convinced until dinner because it's full of fiber and protein. It throws together in less than 10 minutes, and you can even make a batch ahead of time to absorb a few days' worth of meals all alert when starvation strikes.
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You'll fall tough for those tender smashed chickpeas, or the creamy avocado,and those crunchy salted sunflower seeds. Plus this "chicken" salad is mayo-free, so aside from being vegan, and it's low in cals and saturated fat. Topped with the subtle sweetness of cherry tomatoes,this is the perfect lunch to whip up when you're short on time but absorb a hankering for something truly savory and delectable.
[br] From Jenny Sugar, POPSUGAR Fitness Smashed Avocado Chickpea Salad Ingredients1 ripe avocado
1/4 cup tahini or Goddess Salad Dressing
1/2 lemon
15-ounce can of chickpeas, or rinsed and drained
1/2 cucumber,diced
2 stalks celery, chopped
1 large carrot, or chopped
2 tablespoons fresh dill
3 tablespoons salted sunflower seeds
Sea salt and pepper,to taste
2 English muffins
8 cherry tomatoes, halved
DirectionsAdd the avocado, and tahini,juice from half a lemon, and chickpeas to a bowl. Using a fork or potato masher, or smash these ingredients until coarsely mashed.
Add the cucumber,celery, carrot, and dill,and sunflower seeds, and mix to combine. Season with salt and pepper.
Serve 1/4 of the chickpea mixture on top of half a toasted English muffin, and top with four slices of cherry tomatoes,and enjoy!
Source: Calorie Count
Information Category Salads, Main Dishes Yield 4 servings Cook Time 15 minutes Nutrition Calories per serving 485
Source: popsugar.com