AVOCADO CHICKPEA MASH

Vegan, gluten-free

Ingredients
15 oz. can chickpeas
1 ripe avocado
Juice from 1/2 lemon
Salt/pepper to taste
Optional toppings/add-ins: sprouts, tomato, spinach, green onion, etc.

Directions
Rinse and drain chickpeas and place in a bowl. Mash with a potato masher or fork.
Cut avocado in half and remove pit. Scoop out the avocado and place in bowl.
Mash again to combine with the chickpeas.
Add lemon juice and stir. Salt/pepper to taste if desired.

{Printer Friendly Version}

ARUGULA PESTO

Great for pastas.

• 2 cloves garlic, peeled and pressed
• 1/4 cup pine nuts, toasted
• 1 1/2 cups arugula leaves, well rinsed and towel-dried
• 1 1/2 packed cups fresh spinach leaves, well rinsed and towel-dried
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup olive oil
• Salt and freshly ground pepper, to taste

. Make the arugula pesto: With the motor running, drop the garlic through the feed tube of a food processor to mince. Add the pine nuts, arugula, spinach, and Parmesan and pulse until the greens are finely chopped. With the motor running, gradually add the oil to make a thick paste. Season with salt and pepper. Transfer to a small bowl and cover tightly with plastic wrap. (The pesto can be made up to 2 hours ahead and kept at room temperature.)

Read more: http://www.herbcompanion.com/cook/cooking/arugula-pesto-ricotta-gnocchi-recipe-ze0z1205zsie.aspx#ixzz1vdk3kI00