A simple lunch recipe ready in minutes with this Curried Chickpea and Avocado Salad. Ditch the mayo and meat and go for this healthy vegan lunch alternative!
What does one do when they make a killer lunch recipe that kind of looks like barf? Why throw it in a bell pepper and hope no one notices!
…until said person throws herself under the bus within the first 100 characters of the post.
Sorry guys! Just had to put it out there. This recipe looks foul but tastes UNREAL. It also is ready in minutes so it felt wrong keeping it from you. I sucked up my photographer pride and am posting it anyway.
It still feels kind of weird calling myself a photographer. Even though I take pictures of my food every single day and have a very minor sense of how to work a camera, I never refer to myself as a food photographer. I don’t know if it’s because I’m self-taught or have had the opportunity to watch the pros, but I just don’t feel like the title fits.
Then again, I feel that way about all the roles that I play when it comes to running a blog.
It’s crazy to look back on where this blog started to where I am now. I had just gotten my DSLR when I started THM and had absolutely no clue how to use it. 2 camera bodies and 2 lenses later, I kind of understand what’s going on and my photos look infinitely better.
I definitely haven’t mastered photography but I’ve certainly come a long way.
Now I not only wear the hat of photographer, but also videographer, writer, brand and business manager among many other things. Of course, I have some incredible help, but I have my toes in just about every body of water that I can’t quite become an expert at anything!
I’m okay with this though. Especially since I love what I do.
What I know for certain is that even the best photographer would not be able to make this Curried Chickpea and Avocado Salad look attractive. But damnnnnnn does it taste good!
PrintCurried Smashed Chickpea and Avocado Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
Instructions
- In a large bowl add chickpeas and avocado and mash with a potato masher or the back of a large fork. Avocado should be completely mashed and chickpeas mashed to preference.
- Add in celery stalks, green onion, lemon juice and spices and mix to combine.
- Top onto your favorite salad, sandwich or bell pepper!
- Store in the fridge for up to 3 days.
Disclaimer: This post is sponsored by Avocados from Mexico – Canada. Thanks for supporting the brands that help make THM possible and bring more delicious recipes your way!
Are you turned off by ugly recipes? Would you consider yourself a photographer?
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