Fall has officially peeked his head in on us in the Midwest and the pumpkins and apples are popping up everywhere. I’ve never been so ready for an entire season in my life and although I’m almost 100% certain I was the first person in line to order a #PSL, this season certainly brings on some new challenges. My husband officially began grad school last week and since the new dance season has started for me, we basically don’t see each other until Thursday of each week (we now look forward to ‘How to Get Away with Murder’ and ‘This is Us’ On Demand dates). Our hectic schedules have forced me to think even simpler when it comes to mealtime so that our eating stays on track. As a result, baked chicken with various side dishes has been on heavy rotation. I’ve enjoyed experimenting with different ingredients and sometimes our favorite dishes have come from throwing whatever vegetables, oils/dressings, and cheeses we have left towards the end of the week.
It’s no surprise I had a couple extra cans of chickpeas in my pantry last week as I’ve recently been finding every excuse to use them in different dishes. These little guys come with good amounts of protein and fiber and also aid in digestion. I combined a can of these with some thick chunks of avocado, and just a few other ingredients it was really flavorful. Judging by how fast my husband ate his portion, he certainly gave it two thumbs up!
Ingredients
- 1 15 oz can chickpeas, drained and rinsed. Pat dry
- 2 avocados, diced
- 1/2 cup fresh cilantro
- 1/4 cup chopped green onion
- 3 oz crumbled goat cheese
- juice from 1 lime
- 1 tsp garlic powder
- salt to taste
- Combine all ingredients in a large bowl with a spatula or wooden spoon. Enjoy!
Have you ever been pleasantly surprised by combining random ingredients? What’s been your favorite creation?
Happy Weekending!