The perfect light and refreshing lunch (or dinner!), these turmeric chickpea salad avocado boats are packed with flavor and nutrition. I’m kind of having a moment with turmeric. Ok, more like a month or a year with turmeric but you get my point. I talked about turmeric’s antioxidant properties in my latest e-book, Nourish Your Namaste, and in a recent recipe post for Mango Turmeric Overnight Oats.
Once I start working with a new ingredient or food, I tend to press the repeat button over here on the blog. Like remember that month when it was pancakes galore over here? 🙂
I just came off of a crazy (crazy fun!) weekend in Austin, TX for my bachelorette party. It was my first time to Austin and I totally fell in love. Cool old houses converted into bars, delicious food trucks, friendly people and great Mexican food. I felt like I could totally live there…minus the heat! We were out at a bar outside at midnight and it was still 80 degrees out!! Whoa. But we ate like royalty all weekend as I spent some time doing my research to make sure only the best food was eaten :). Some worth mentioning:
Dai Due (go on Friday for seafood supper night!)…Ps. totally had a celeb sighting (and celeb convo!) at this place. Also, it was named one of the top ten restaurants in the country by Bon Appetit Magazine. Nbd.
La Condesa (delicious Mexican food and margs…and yes, we brought our own straws 😉
Torchy’s Tacos (taco food truck)
Thai Kun & Whislers
(authentic Thai food truck & delicious craft cocktails)
Swift’s Attic (innovative brunch menu, $1 mimosas and a DIY blood mary bar!)
I came back to Boston on Monday craving sleep, yoga, healthy food and water. Can someone say detox much needed? But I was too tired to whip up something that would take hours to make. I had been wanting to try chickpea salad and avocado boats so I figured why not combine the two and call it a day?!
Avocado boats are basically using avocado as a vehicle for whatever deliciousness you want to throw on top – tuna salad, egg salad, chickpea salad, beans, lentils, eggs, you name it. Avocados serve as a creamy, rich base for your toppings and provide that decadent mouthfeel we all crave in each and every bite. And they provide the high healthy fat content we need to stay satiated after a meal.
Also, can we just talk about how much I love chickpea salad now? It’s so easy to make and it’s vegan and gluten-free friendly! The chickpeas lend plant-based protein and fiber as well as other vitamins and minerals. And this flavor profile is out of control with the bitter red onion, peppery turmeric, spicy mustard and sweet dill. I used tahini in this recipe to bind all the ingredients together but you could also use vegan mayo if you’d prefer.
I ate these for dinner last night with a piece of bread and olive oil and it was the perfect light and yet satisfying meal. Enjoy these avocado boats for delicious lunch or a light dinner.Print
- 1 can chickpeas, drained and rinsed
- 1/4 cup chopped red onion
- 3/4 teaspoon turmeric
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons stone ground mustard
- 1/4 cup tahini
- 4 ripe avocados, pitted and sliced in half
- Add chickpeas to a medium mixing bowl and mash the chickpeas using the back of a fork or a potato masher. Add onion, turmeric, dill, garlic powder, salt, mustard and tahini and mix until all ingredients are combined.
- Spoon chickpea salad mixture on top of the avocados and serve immediately.
Tell me, have you ever tried avocado boats or chickpea salad?