Chickpea Avocado Salad & Chunky Monkey Smoothie

Hello my name is Aletha and I am a Diabetic and trying to get healthy. Yesterday I made Chickpea Avocado Salad for my lunch - it was really good and I have enough left over for a few days, which will come in handy for me.  

This recipe is what they call a "plant-based recipe or vegan/vegetarian recipe. I made the full version, which serves four, but I took a cup serving for my lunch. I do hope that you will try it.  

Today for my breakfast I made a "Chunky Monkey Smoothie." Oh yes, it was so so yummy! Here are both recipes:

Chickpea Avocado Salad

Serve this flavorful salad on a bed of greens for a complete meal; I like arugula with this dish, but feel free to use your favorite. Serves four.

• 4 cups cooked chickpeas, or two 15-ounce cans, drained and rinsed 
• 1 small red onion, peeled and diced small 
• 2 cloves garlic, peeled and minced 
• Zest of 1 lime and
• Juice of 4 limes 
• 1 jalapeño pepper, minced (for less heat, remove the seeds) 
• ½ cup chopped cilantro 
• Salt to taste 
• 1 avocado, halved, pitted, peeled, and coarsely chopped 

Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving.

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Chunky Monkey Smoothie

This is a quick, filling, and tasty breakfast that’s ready in less than 5 minutes. If you prefer, use any other nut butter in place of the peanut butter and substitute carob powder if you prefer it to cocoa. If you don’t have bananas in your freezer, use fresh instead and add a few ice cubes to the blender. 

Serves 1 

• 1 cup unsweetened almond milk, plus more as needed, or water 
• 2 medium frozen bananas, peeled and cut into chunks 
• 1 tablespoon peanut butter 
• ½ cup pitted and chopped Medjool dates, or to taste 
• 1 tablespoon unsweetened cocoa 

Combine all ingredients in a blender and process until smooth and creamy. Add more almond milk as needed to achieve a smooth consistency.

I do hope that you will let me know if you try these recipes.

Aletha