I am always looking for the lightest meals possible for the summer. Turning on the oven is not an option so I often turn to crudités– raw vegetables with a light dressing- to go with tuna and crab. Here I tried something new. Instead of putting my usual vinaigrette in my avocado halves, I opted for a chickpea Greek yogurt turmeric mix. My turmeric powder was looking pretty lonely in my spice drawer and I knew it would go well with the chickpea. The Greek yogurt lightens the mixture. Herbs are just a natural addition to anything.
Turmeric Chickpea Avocado Boat
Prep time: 5-10 minutes
1 can of chickpeas
3/4 teaspoon turmeric
2 tbsp. of chopped dill (fresh or frozen)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup of Greek yogurt
1/4 cup tahini
4 ripe avocados, pitted and sliced in half
Basil to top
Rinse and drain the chickpeas. Dry them with a paper towel.
Add chickpeas to a medium mixing bowl and mash the chickpeas using the back of a fork or a potato masher if you have one. Add turmeric, dill, garlic powder, salt, Green yogurt and tahini and mix until all of the ingredients are combined.
Spoon the chickpea mixture on top of the avocados, add basil and serve immediately.