As I mentioned a few times already in passing, last month I started my official student teaching placement.
While I still take a college seminar course at night, my Mondays through Fridays are now spent entirely in a 7th grade science classroom assisting a cooperating teacher with lessons as well as teaching my own.
Exhausting more often than not, hilarious at times, stressful at others, and all around enjoyable.
This is the first time since starting college I've been on such a structured schedule, and that translates to being responsible for packing a lunch every single day. Having to brainstorm things to eat that will keep me full for an entire afternoon and won't make me want to pull my hair out from boredom has been challenging to say the least.
That's where salads like these are a lifesaver. Healthy and filling with only good fat, easy to whip up one batch for all week, and most importantly delicious.
With a similar texture to that of egg salad, the creaminess in this comes from avocados instead of mayonnaise. Cilantro, scallions, and lime juice make for a taste reminiscent of guacamole. It's great on sandwiches as shown, on crackers, or really anyway you could imagine.
You can dress this up even more from here if you'd like, though it really doesn't need much embellishment.
Don't let the green color throw you.
Smashed Avocado Chickpea Salad
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Servings: Filling for 4 sandwiches
- 1 (15 oz) can chickpeas (skins removed if desired)
- 1 ripe avocado
- 1/4 cup cilantro, chopped
- 2 Tbsp scallions, chopped
- Juice of 1 lime
- salt and pepper
Rinse and drain chickpeas. Remove outer skins if desired. In a medium bowl mash chickpeas and avocado together. Add in cilantro, scallions, and lime juice. Season with salt and pepper to your liking. Use for sandwiches, on crackers, or any other way you'd like. Will stay covered tightly in refrigerator for a few days, but remember avocados brown easily so the color might change slightly the longer it sits.
Recipe adapted from: Two Peas and Their Pod