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Smashed Chickpea Salad in Avocado Boats

Serves 4.

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    Smashed Chickpea Salad in Avocado Boats

    This classic retro appetizer skips the shellfish, getting a vegan makeover with chickpeas instead. And the healthy, monounsaturated fats in the avocado not only taste rich and luxurious, but also work to promote cardiovascular health.

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    Tip: Transform leftover chickpea salad into a grain-free taco by adding it to the centre of a romaine lettuce leaf. Or scoop on top of cucumber rounds for a quick snack or appetizer.

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    Smashed Chickpea Salad in Avocado Boats

    Ingredients

    • 1 1/2 cups (350 mL) cooked chickpeas, drained and rinsed if using canned
    • 1/4 cup (60 mL) finely chopped dill pickles
    • 1/4 cup (60 mL) finely diced red onion
    • 2 Tbsp (30 mL) vegan mayonnaise
    • 1 Tbsp (15 mL) lemon juice
    • 1 Tbsp (15 mL) chopped fresh dill
    • 1/4 tsp (1 mL) ground black pepper
    • 2 avocados, chilled, halved, pits removed

    Nutrition

    Per serving:

    • calories317
    • protein8g
    • fat22g
      • saturated fat3g
      • trans fat0g
    • carbohydrates27g
      • sugars4g
      • fibre12g
    • sodium129mg

    Directions

    01

    In large bowl, smash chickpeas with fork or potato masher until mixture holds together, leaving some texture. Stir in remaining ingredients. Place avocado halves, cut side up on serving plates and mound chickpea salad mixture on top (there will likely be leftovers). Serve immediately.

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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.