Guacamole

Little loves avocados. He eats easily three or four a week. For snack yesterday I just sliced one up, put it in a bowl, handed him a spoon and called it good. He devoured it. I love that he loves eating them because they are chocked full of good brain building fats. This child wont stop moving so any extra calories I can get in him, especially healthy fatty ones, makes me a happy mama.

However, I am incompetent when it comes to buying avocados. I always have to ask Nathan if they are ripe enough or overripe. Also I tend to buy too many which, at the pace Little eats them, is actually an impressive feat.

The perfect homemade guacamole

My two favorite things to make when I have too many avocados is avocado chickpea salad and guacamole. Not both at the same time.

Guacamole can get a bit of a bad rap because it is a bit fatty and calorie laden but I don’t care. I actually believe it isn’t that bad for you. We need the healthy monosaturated fats to help our brains work. This mama to a toddler needs all the help she can get.

I have perfected this recipe over many a “too many ripe avocados in the houses” crises. I like my guacamole a bit spicy and chunky. I hope you do too.

If not, oh well. More for me.

The perfect homemade guacamole

Guacamole (makes 1 medium bowl full)
Adapted from Alton Brown

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/2 teaspoon + cayenne
1/2 teaspoon garlic powder
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, cayenne, and garlic and mash. Then, fold in the onions, , tomatoes, and cilantro. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Refried Beans

I am on a Mexican food kick lately. For some reason it is a bit of comfort food for me.

Also, I am not really clear if you are even interested in this recipe or not. However, my favorite part of this little blog is the fact that I can go back and find recipes I have made and love without scrolling through pages and pages of Google results. So here you go.

 Easy homemade refried beans in the crockpot!

These aren’t REALLY refried beans because there is no frying going on. They are so flavorful just the way they are but you could throw some lard in a pan and sautee the beans up a bit. I don’t think it is necessary.

I am not a crockpot type of cook. In fact I rarely use my crockpot at all. But somehow the idea of dumping everything in the pot, walking away, then coming back to find ready to mush beans was appealing. The long cook time gives it tremendous flavor too.

Easy homemade refried beans in the crockpot!

This recipe makes a big bunch of beans. More than our family, even with company, could consume in one meal. I have happily discovered refried beans freeze beautifully! I divvy up the leftover beans into 2-3 servings, pop it in ziplock bags, and then toss them in the freezer. Super frugal to boot.

Now if only I could convince Little that they truly are tasty…

Easy homemade refried beans in the crockpot!

Refried Beans (makes about 12-15 servings)
from All Recipes

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
4 teaspoons salt
1 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. Nom.

Easy homemade refried beans in the crockpot!

Broccoli Cheese Soup

Sorry things are quiet around here. It has been a sad week as my father-in-law passed away peacefully on Sunday morning. This will be the only post this week as we are slowing the pace of life way down and spending time with loved ones. See you next week.

This was yet another case of starting to follow a recipe, realizing it wasn’t going to turn out the way I wanted, and improvising (AKA throwing things in the pot).

A lighter version of broccoli cheese soup

It was so incredibly good. Healthy? Eh. I can’t decide. It is a lot of veggies and when you divide all the cream and cheese between each serving I don’t think it is THAT bad for you. I feel my adaptation of it is infinitely healthier than the cream laden version I based this recipe off of.

The best part? It is incredibly comforting. Hearty food that feeds your soul as well as your tummy. Exactly what we are needing these days.

A lighter version of broccoli cheese soup

Broccoli Cheese Soup (makes 6 servings)

1 onion,diced
1/2 cup butter
1/3 cup flour
3 cups milk
1 cup half-and-half
3 cups chicken broth
3 bunches of broccoli cut into florets
3 cups grated cheese (I used white cheddar)
Salt and pepper

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes till translucent, then sprinkle the flour over the top. Whisk to combine and cook for 1 minute or so, then pour in milk and half-and-half whisking all the while. Add the broccoli, chicken stock, a small dash of salt, and plenty of black pepper. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Puree well either in a blender or with your immersion blender. Serve with more cheese sprinkled on top.

A lighter version of broccoli cheese soup

Easy veggie curry

I love curry. LOVE curry. I don’t really discriminate against types of curry either. I like them all. Thai, Indian, red, yellow, green. All of them- yum.

So far in my cooking repertoire I had some moderate curry soup success, one really great green curry recipe, and complete incompetence when it came to all the rest. All I wanted was to be able to make a simple curry. Like the ones I get as take out from the local Indian restaurants.

Being on a budget means take out is off the list of possibilities. Once again Pinterest came to the rescue with what looked like a super simple veggie curry recipe. I barely followed it. Really all it served as was a bit of confidence for me to throw things in a pot, stir, and serve over brown rice.

It was amazing. Next time I would love to add a little something sweet like golden raisins or even currants.

Easy veggie curry

I think what has failed in past curries has been the actual curry powder. Our local grocery store has bulk spices and I took time to open three or four different curry spice jars to find one with the smell I was craving. Buying spice this way, particularly at a store with lots of spice turn over, guarantees that your spices are fresh, fragrant, and flavorful. Come on we all have that four year old jar of something lurking in our spice cupboard. Yuck. I think for me it is a jar of thyme.

As with all recipes I encourage that you taste, taste, and taste again. I added salt three separate times and corrected the spices twice. What I really hope is that this recipe serves as a bit of inspiration and confidence for you to make curry too. If you follow the recipe great, if you don’t even better. Curry is easy. I promise.

Easy veggie curry

Easy Veggie Curry (4-6 servings)
Wildly adapted from My Recipes

1 1/2 teaspoons olive oil
1 peeled and diced sweet potato
1/2 cauliflower cup up in to small florets
1 yellow onion thinly sliced
2-3 carrots chopped
2 + teaspoons curry powder
1/2 cup coconut milk ( or organic vegetable broth)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain yogurt

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté till it starts to soften. About 3 minutes. Decrease heat to medium. Add cauliflower, onion, sweet potatoes, carrots and curry powder; cook 2-3 minute, stirring mixture constantly. Add coconut milk, cinnamon, salt, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve  over rice and top with yogurt.

Easy veggie curry

Ps. Sorry if these pictures are boring. I had to bribe a cranky toddler with a cookie to get these few photos taken.

Granola Clusters

Since becoming a stay at home mama I have slowly been making many of our family’s every day items. Bread is the most recent adventure. I also make my own ricotta, cheeze-its, tamales, ice cream, graham crackers, and granola. I have tackled and perfected homemade tortillas this past week and will be sharing that with you soon.

Granola clusters

I used to think homemade meant cheap and not as good as store bought. Over the past few months I have discovered this is most certainly not the case. I can control what is in my food (meaning no artificial crap) and it is always so much better than anything I can get in the store. This was true for the granola I made but I wanted more. Finally I stumbled on a wonderful granola CLUSTER recipe. The same control over whats in my granola but now with the delicious clusters like the granola from the store.

Granola clusters

We made this for the first time weeks ago and were unimpressed. I don’t throw out food so it went in to a tupperware and in to the pantry. Something magical happened- it got so much better after a couple of days. And when sprinkled over yogurt and peaches I had to pace myself before I inhaled the whole bowl.

This is now my official go to granola recipe. Little loves it too. We go through a batch once every two weeks. Absurd pace I know but it is such a great “I need a quick sweets fix.” A handful of granola is infinitely better for you than a handful of chocolate chips I am sure.

Granola clusters

Granola Clusters (makes about 7 cups)
Adapted from An Oregon Cottage (yes I get alot of my recipes from her lately. What can I say? She’s good.)

1/3 cup maple syrup
1/3 cup honey
1 Tbs vanilla
1/2 cup coconut oil
5 c. rolled oats (not quick)
1 c. chopped almonds
1/2 c. flax meal
2 tsp. cinnamon
1/2 tsp. salt

Heat oven to 325 degrees and line a large rimmed baking sheet with silicone or parchment. Place the first four ingredients in a glass bowl and microwave for 30 seconds to 1 minute- just long enough to melt the coconut oil. Add the remaining ingredients to a large bowl, pour the oil/honey/syrup mixture over it and mix everything really well. Press the mixture evenly onto the prepared baking sheet, using the back of the spoon, or a spatula. The harder you press the tighter your finished clusters will be.  Bake, rotating the pan halfway through, for about 35 minutes and do not stir.  Remove to a cooling rack for 1 hour before breaking the granola into chunks.

Granola clusters

Tuna Noodle Casserole

Growing up as an missionary’s kid (MK) we spent a lot of time eating at other people’s houses. We also spent lots of time eating at church potlucks. Particularly when we were stateside. Sure we had potlucks at our church in Spain, but that was amazing traditional Spanish food. When we were traveling and visiting friends and churches I could always count on at least one good casserole. I love casseroles.

Best part about casseroles? They have to bake. While they bake I can get the dinner making mess cleaned up. Then, when it comes time to sit down for dinner, the kitchen is spotless. Absolutely one of my favorite things in the world- eating dinner with a clean kitchen.

Lighter. healthier tuna noodle casserole. No canned soup!

Casseroles are something it seems Americans do really well. Recipes such as turkey tetrazzini, baked mac and cheese, baked penned bolognese, and of course tuna noodle casserole. The basic casserole formula is simple- pasta, cream of some sort, token bit of veggie, something to make the top extra good. Am I missing anything?

Most casseroles seem to call for a can of some sort of cream soup for the cream bit. This is a problem for me as MSG and I aren’t friends. Plus I like cooking with real food as much as possible. Sure you can get all natural condensed soups at places like Trader Joe’s, but why pay for it when you can make it!

As is often the case Martha Stewart came to my rescue with a wonderful recipe. The cream soup is replaced with stock and a simple roux. We have home canned tuna on hand so ours was extra tasty. The only peas I had in the house have been used as an ice pack more times than I can count so I used frozen green beans I put up from my garden last summer. Also I subbed in whole wheat pasta because that’s how we roll around here.

Lighter. healthier tuna noodle casserole. No canned soup!

Please don’t burn me at the stake or call sacrilege for modifying a traditional recipe so much. I love a good traditional casserole as much as the next but this was honestly better. It was fresh and light. I ate a whole bowl full and didn’t get the “ugh just ate too much” feeling.

And my favorite thing in the world (other than eat dinner with a clean kitchen)? It made these sweet four dishes for dinner and an 8 x 8- which is in the freezer for another day!

Lighter. healthier tuna noodle casserole. No canned soup!

Tuna Noodle Casserole (easily would feed 8)
Adapted from Martha Stewart

Coarse salt and ground pepper
3/4 pound whole elbow macaroni
1 cup panko breadcrumbs
1/2 ounce Parmesan, grated
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 yellow onion, diced small
3 tablespoons all-purpose flour
2 1/2 cups chicken broth (homemade is best)
1 1/2 cups milk
2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
1 cup frozen green beans, thawed
Salt and pepper to taste

Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil. In the pasta pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk. Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and green beans and season to taste with salt and pepper.
Transfer tuna mixture to a 9-by-13-inch baking dish (or dishes of your choice) and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.

Lighter. healthier tuna noodle casserole. No canned soup!

Stuffed peppers

I made this for you, you know.

Pepper stuffed with pilaf and feta. Simple!

In reality when I make stuffed peppers I don’t go through all this work. I made deconstructed peppers. By which I mean I just throw the chopped up peppers and pilaf in a pan and top with feta. Voila. No trying to stuff little pepper shells that don’t want to be stuffed.

But they look SO pretty when/if I  take the time to make them as the recipe intends.

Pepper stuffed with pilaf and feta. Simple!

We eat this as a dinner entree with a small salad. However it would also make a stunning side to pretty much anything. Your starch and veggie all in one. And beautiful too! Or be lazy like me and just toss it all in a pan. It is equally tasty. And much less messy to eat.

Pepper stuffed with pilaf and feta. Simple!

Stuffed peppers (makes 4)

Rice pilaf:
1 tablespoon olive oil
1/2 small yellow onion, chopped
1 garlic cloves, minced
1/2 cup long grain brown rice
1 1/4 cups chicken or vegetable broth
salt & pepper, to taste

2 peppers
1/2 cup crumbled feta

Make the pilaf. In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes. Add rice and sauté for 1 minute. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary. Uncover and let rice stand for 5 minutes before using.

Preheat oven to 350 F. Cut the peppers in half and carefully remove the ribs and seeds. Fill each half with 1/4 of the rice then top with 1/4 of the feta. Gently place in a baking dish. Bake for 20-25 minutes. Serve hot or room temp.

Pepper stuffed with pilaf and feta. Simple!

Black Bean and Brown Rice Burgers on Homemade Buns

I’m not a vegetarian. I’m sure you have gathered that by now. Particularly with posts like this incredible pork roast, our amazing juniper brined turkey we had for thanksgiving or the very best BBQ chicken I use as our staple “how to fix a whole chicken” recipe (best shredded chicken EVER).

However, I am not a meat as an entree person. I prefer it with or in things- like topping a salad or in a soup. I love a good burger any day of the week, particularly the spectacular ones my husband makes. But meat can be pretty expensive.

Black Bean and Brown Rice Burgers on Homemade Buns

I don’t mean to harp on this tight budget bit. It seems to come up nearly every other post but, to be honest, it is something that is front of mind for me every day. I like budgeting, as irritating as it can be at times. I’m enjoying finding new and creative recipes that don’t call for $47 worth of ingredients. Nothing makes me crankier than a recipe with $47 worth of ingredients.

So when I saw a recipe touting $2 for the WHOLE RECIPE I was in. Also the idea of a burger that was made with ingredients I had in my pantry had me intrigued. Bonus for the fact that it is vegan. Not something we do super often around here but something I wish we did more of.

When I first tasted these finished burgers they were a bit… eh. I was unimpressed. The first set actually fell apart. I tweaked the leftover batter/dough/patty mixture and the next set came out great. Still I was unimpressed but dinner they were going to be regardless. As a burger, which cheese and all the usual toppings, they are spectacular.

Black Bean and Brown Rice Burgers on Homemade Buns

Back to the budget bit- When making these burgers I wasn’t about to make something on the cheap out of ingredients from my pantry just to turn about and spend $4 on hamburger buns. So I made my own. If you can actually believe this, it was my first time cooking with yeast. Ever. In my life. I have helped others do it or just drink beer while Nathan makes bread but I have never attempted to make my own bread. Thankfully they came out delicious. They are a bit dense but they are so tasty and cost a fraction of a package of buns from the store.

Black Bean and Brown Rice Burgers on Homemade Buns

So here you go. Literally a meal of rice and beans. Super cheap both for the patties and the buns. Deliciously vegetarian and good for you. Enjoy.

Black Bean and Brown Rice Burgers on Homemade Buns (makes 8 burgers and 12 buns)
from The Everyday Vegetarian and An Oregon Cottage

For burgers:
1 cup cooked brown rice
Olive oil
2 cups soaked and pre-cooked black beans
1 onion, diced
2 garlic cloves
1/2 zucchini, diced
1-2 tbs flour
1-2 tbs water

Place a large pan over medium high heat. Sautee the onion and zucchini in a little oil until the onion is brown. Add in the black beans and cook for 5-7 minutes. Remove from the heat and place 2/3 of the mixture in a blender and blend for a few seconds- you are looking for mostly smooth with a few chunks. Place this back into the pan with the other mixture, add in the rice, and mix thoroughly. Allow the mixture to sit and cool for 10 minutes. Add a tablespoon of water and stir well. Then add a tablespoon of water to thicken it back up and stir well. This helps the burgers hold together. Divide into 8 portions and shape into patties. Heat a little oil in a pan, and when hot, place 2 burgers into it. Fry for about 4-5 minutes on both sides, then remove from the pan. Repeat with all the other burgers until they’re all cooked

For the buns:
2 c. warm water
1 1/2 tbs yeast
2 tbs honey
2 tsp salt
2 tbs olive oil
4 1/2 – 5 c. flour (use half whole wheat)

Mix water, yeast, and honey until yeast and honey are dissolved. Add the salt, oil, and 4-1/2 cups of flour to make a soft dough. Beat with a stand mixer for a minute or two (or knead a minute), adding the other 1/2 cup flour as needed to help dough be less sticky (you may not need all of it- and it will still be somewhat sticky). Let it rest 10 minutes. Preheat oven to 400 degrees. Remove to a floured surface and knead by hand a few times. Press dough flat on floured surface and cut into 12 even pieces. Using floured hands, shape each into a ball. Shape and flatten the balls into buns and place on a greased cookie sheet.

Let rise 20-25 minutes (they will rise a bit, but not double). Bake for for 15 to 17 minutes until golden. They will sound hollow when thumped. Remove to a cooling rack to cool completely.

Black Bean and Brown Rice Burgers on Homemade Buns

Farro and Cauliflower Risotto

Sometimes things just happen. Like this dish. I was hunting for a recipe for dinner, perusing the indices of my favorite cookbooks (I know! Cookbooks! Not online recipe perusing!) looking up foods I knew I had in the house. Pork chops, ground beef, zucchini, etc. Finally, when reading names of recipes with cauliflower, this one jumped out at me.

Cauliflower and farro risotto

I’m not new to farro risotto. The first time I had it was at a spectacular restaurant in Seattle named Lark. If you are in Seattle don’t miss it. We ordered the most delicious farro mushroom risotto. It was rich and creamy thickened with decadent marscarpone. I grilled the waiter for the ingredients and managed to succesfully replicate it at home. Yes. Me. Replicated a recipe from one of the top chefs in Seattle. Booyah.

So when I saw the recipe I was so excited to make it. It got bonus points because I didn’t even have to go to the grocery store to buy any ingredients. You keep farro on hand too right? No. Oh. Go buy some. It is an amazing ancient Italian grain. Chewy, nutty, filling. The risotto doesn’t cook up exactly like a arborio rice risotto as it is much chewier but it does get that lovely creamy texture from the butter and cheese. Don’t skimp on either.

Cauliflower and farro risotto

I was just going to fix this for dinner, which meant no post or photos because it would be too dark by the time we sit down to eat. However, after I mentioned on facebook that I was making this recipe, I had a friend ask me to post about it. Little was particularly unruly yesterday afternoon but risotto needs wine. I wasn’t going to turn down an opportunity to open a bottle of wine at 2:30 in the afternoon.  I pulled down my bin of staging linens for Little to play with, opened that bottle of wine, and got the stock simmering.

Little rumaging

Oh my goodness was it ever worth it. The farro takes a while to cook but unlike rice risotto you don’t need to stir it constantly. Give a stir every few minutes or so. It is ridiculously tasty. The lemon and bay in the stock give it depth and brightness. The farro chewiness is spectacular and the cauliflower adds another layer of texture. The cheese and butter hold it all together and give it that much needed creamy risotto like quality. Oh. My. Yum.

A perfect main for a light dinner. A perfect side to any meal.

(Enjoy Betsy.)

Cauliflower and farro risotto

Farro and Cauliflower Risotto (serves 3-4 as a main, 5-6 as a side)
from Gourmet Today cookbook

5 1/2 cups stock (I used chicken but you could use vegetable)
1 bay leaf
1 strip of lemon zest removed with a vegetable pealer
2 tsp fresh lemon juice
4 tbs unsalted butter
1/2 small onion, finely chopped
1 1/2 cup farro
1/2 cup dry white wine
2 cups chopped cauliflower
1/2 cup grated Parmesan, plus more to taste
Kosher salt
Freshly ground black pepper

Combine stock, bay leaf, lemon zest and lemon juice in a small saucepan. Bring to a simmer. Reduce heat but keep at a simmer.

Cauliflower and farro risotto

Melt 2 tbs of butter in a large sauce pan over medium high heat. Add the one and cook till translucent, 4 to 5 minutes. Add the farro and cook, stirring, for a minute. Add wine, bring to a simmer, and simmer, stirring, until all the liquid is absorbed. Add the cauliflower and 1 cup of stock. Keep it at a strong simmer stirring often. Continue cooking and stirring adding 1 cup of stock at a time as the liquid is absorbed. After about 25 minutes of cooking taste the farro. You are aiming for chewy. Once it reaches your desired tenderness remove from the heat (you may have leftover stock). Stir in the cheese, remaining butter, salt and pepper to taste.

Cauliflower and farro risotto

Avocado and chickpea salad

Can you handle two chickpea recipes in a row? You see, I make up a whole pound of beans at once then freeze them. When I defrost them it is about two and half cans worth of beans. Thawed. Needing to be used. Hence the plethora of chickpea recipes.

Chickpea and avocado salad- YUM!

True, I could just put them in soup (I can’t believe I haven’t share my chorizo chickpea soup yet) or toss them on salad. But, they are so much tastier roasted or smashed up in to a yummy sandwich spread.

I found this recipe on Pinterest. It seems to be the only place I find recipes these days. In fact, it looked so delicious, I had actually pinned it twice (does it bother anyone else that Pinterest doesn’t tell you when you have already pinned something?). I love that it is a vegetarian (actually vegan!) alternative to those mayo filled sandwich “salads.” No egg or chicken or mayo here. All wholesome good for you ingredients.

Chickpea and avocado salad- YUM!

I frequently buy too many avocados at once and have one or two threaten to go bad on me before I can get to them. Making up this salad is a quick way to use them up in something besides guacamole. Take two slices of  whole wheat bread, stuff it full of this salad and you will have the most satisfying lunch ever. Besides- look at that sandwich. It is gorgeous. Remember how I love pretty food? Well this is pretty food that doesn’t take any time at all to fix.

Chickpea and avocado salad- YUM!

Avocado and Chickpea Salad (makes enough for 3-4 sandwiches)
adapted from Two Peas and Their Pod

1 (15 ounce) can chickpeas or garbanzo beans (or about 2 cups cooked beans)
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (I use Dave’s Killer bread)

Rinse and drain the chickpeas. In a medium bowl, using a potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste (I add at least 1 tsp of salt).  Spread salad on bread and top with your favorite sandwich toppings.

Chickpea and avocado salad- YUM!

Ps. This would also make a spectacular dip.

Pps. Little will eat this by the spoonful for dinner.