How To make Garbanzo Guacamole
1 cn Garbanzo beans; rinse/drain
1 tb Lemon juice; fresh
1 Cl Garlic; crushed
1 md Onion; chopped
1/2 sm Avocado*; peeled/chopped
1 md Tomato; chopped
4 Scallions; thinly sliced
1 tb Green chiles; canned, choppe
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the garbanzo beans in a food processor or blender. Add the lemon juice and garlic. Process briefly, until the garbanzos are slightly chopped. Add the onion and the avocado, if desired. Process again until the mixture is chunky. Place the mixture in a bowl and add the remaining ingredients. Mix well. Cover and chill before serving. 205 calories, 3.2 grams fat per 1/2 cup serving. This is a lower-fat version of the traditional guacamole. Because of the small amount of avocado used, however, it still contains some fat. To reduce the amount of fat, eliminate the avocado. The recipe with still be delicious. Serve with oil-free tortilla chips or fresh vegetables. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
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Chickpea Avocado Salad - Cooking With Ayeh
This Chickpea Avocado Salad has to be one of my most made salads in my house. It’s a great meal to have during the day as a main meal for lunch as it’s light but it still keeps you full with protein and carbohydrates from the chickpeas.
INGREDIENTS
2 cups cooked or canned chickpeas
2 tomatoes
2 Persian or Lebanese cucumbers
½ red onion
1 ripe avocado
A handful of parsley leaves
Dressing
1-2 lemons squeezed
5 tbsp extra virgin olive oil
Sea salt
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NutriBullet Recipe : Chickpea Guacamole
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FULL RECIPE:
This mash makes is very versatile. It makes a great sandwich, but also an excellent dip for parties too! Obviously, not everyone is a fan of sprouts, like we are, but this avocado-chickpea mash makes an excellent base to any sandwich.
Salads: Cucumber Tomato Avocado Salad Recipe - Natasha's Kitchen
This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad with a light, flavorful lemon dressing and freshness of cilantro.
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SALAD INGREDIENTS:
►1 lb Roma tomatoes
►1 English cucumber
►½ medium red onion, sliced
►2 avocados, diced
►2 Tbsp extra virgin olive oil or sunflower oil
►Juice of 1 medium lemon (about 2 Tbsp)
►¼ cup (1/2 bunch) cilantro, chopped
►1 tsp sea salt or ¾ tsp table salt
►⅛ tsp black pepper
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Guacamole con chips de garbanzo
El guacamole es una solución fantástica para preparar algo para picar, casero y saludable. Es fresco, rico y aporta todos los beneficios del aguacate. Toma nota de esta receta y acompáñala con nuestros chips de garbanzos bio. ¡Ideales para compartir!
Chickpea Guacamole
Chickpea guacamole is an easy and veggie dip that adds some protein to your regular guacamole recipe thanks to the addition of chickpeas.
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Equipment Used in this Recipe*
- Food processor -
- Mixing bowl -
- Measuring spoons -
- Measuring cups -
- Paring knife -
- Spatula -
- Can Opener -
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Ingredients:
- 2 ripe avocados peeled and pitted
-1 cup low sodium canned organic chickpeas drained and rinsed
- 2 tbsp cilantro
-1 lime juiced
- 1 red onion peeled and diced
Instructions:
- Add the chickpeas to the food processor and blend until they turn into crumbs (about 12 seconds).
- Add the avocado to the chickpeas in the food processor until the avocado has a creamy consistency (about 1 minute and 15 seconds).
- Add the red onion to the food processor and blend (about 21 seconds).
- Add the cilantro and blend (about 24 seconds).
- Take the lid off the blender and push the avocado mixture off the sides of the food processor down into the mixture with a spatula.
- Add the lime juice and blend (about 26 seconds).
- Scrap the guacamole out of the food processor into a dish and serve with your favorite veggies or gluten-free chips.
- Place any leftover guacamole in a sealable container and refrigerate for up to a week.
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