This is one of my favorite new lunch recipes that I adapted from Vegan Chef Amy Webster in Seattle: www.rainydayvegan.com/. It's a great way to get more protein and greens into your diet!
Servings: 4
1/2 cup chopped red onion
2 cloves minced garlic
2 cans rinsed chickpeas (garbanzo beans)
1/3 cup chopped dried sun dried tomatoes (look for them in the produce sections with salad toppings).
1 Tablespoon fresh squeezed lemon or lime juice
1 teaspoon cinnamon
1/4 teaspoon salt (optional)
1/4 teaspoon cumin (optional) I omit it.
1/4 teaspoon chili powder (optional) I omit it.
Directions:
Saute onions and garlic in 1 Tablespoon of water for 5 minutes. Add the rest of the ingredients and stir. Let simmer with the lid on for 10 minutes and then mash the chickpeas with a potato masher or the back of a fork. Serve on lettuce leaves and top with guacamole and pico de gallo or salsa.
Guacamole:
1 large avocado or 2 small ones
1/4 cup chopped sweet onion
1 teaspoon lemon juice
1/8 teaspoon or more salt (optional)
Thoroughly mash avocados in a small mixing bowl with the lemon juice. Add in onions and salt and stir.
Enjoy!
8 сен 2020
