This raw vegan sprouted chickpea and avocado salad combines perfectly with dehydrated Essene breads or flax crackers to make a great quick, easy, nutritious and satisfying lunch! The tasty salad also makes a great dip to enjoy with cut up veggies or dehydrated veggie chips.
1 cup sprouted chickpeas (garbanzo beans)
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tbsp. chopped red onion
Fresh juice of one lime
Himalayan pink or sea salt and pepper to taste.
Dehydrated Essene bread or crackers of your choice.
Fresh sandwich toppings like lettuce, spinach, tomato slices, alfalfa sprouts, etc.
Rinse the sprouted chickpeas.
In a medium bowl, use a fork or potato masher to smash the chickpeas and avocado together. You can also lightly use a food processor or mixing wand for this stage.
Add in cilantro, red onion, and lime juice.
Season with salt and pepper to taste.
Spread salad on dehydrate Essene bread or crackers.
Enjoy as is or top with your favorite sandwich toppings.
Eat fresh so avocado does not brown.
For more delightful raw vegan recipes like this one, please check out Raw From The Garden's website at www.RawFromTheGarden.com today!
Update: Raw From The Garden's featured living food chef and recipe book author Alice Dee will be teaching a series of delicious weekend retreat workshops this year on using the "Raw Vegan Cuisine for Healing and Weight Loss" at beautiful Spirit Lake Hermitage in Northern California. Click here for more details and the event dates.