Creamy Avocado Chickpea Bowl
I was playing around with differnt flavors today and am so happy I decided to take some quick pictures of this easy dish because it turned out really well and the girls gobbled it up. I served this as shown in the photos to the girls with a few toast fingers and tart apple slices. For myself, I added some to a fresh salad with a small drizzle of lemon vinaigrette. I think in both servings, with the apple and vinaigrette, the acid helped to balance out the flavors of the meal.
The main ingredients for this dish are chickpeas, zucchini, arugula, black olives, and ripe avocado. For toddlers, I would recommend skipping salt and pepper because the arugula adds a little bite to the dish and the paprika can be used lightly or more spicy for kiddos that love it.
Pepare the zucchini by washing thoroughly and discarding the ends. Slice into 1/4 to 1/2" sections and then dice those into smaller triangles. Leave the skin on.
Sautée the zucchini in olive oil with minced garlic, sliced black olives, arugula and paprika. See the recipe card below for specific cooking instructions.
Warm the chickpeas and mash the avocado, blending all dish ingredients with 1 tablespoon of chickpea liquid and season to taste with additional paprika.
For toddlers, serve with a side of a few toast fingers and crisp apple slices and over fresh greens with a drizzle of lemon for yourself!
Creamy Avocado Chickpea Bowl
Prep Time:5 min
Cook Time:10 min
Serves:4
Ingredients
- 1-2 Tbsp olive oil
- 1 small zucchini
- 1 clove garlic; minced
- 1/4 cup sliced black olives
- 1 handful of fresh arugula, long stems removed
- Paprika; to taste
- 1 can chickpeas
- 1 ripe avocado, mashed
Instructions
- Wash zucchini well. Slice and then dice them into small triangles with skin on (remove ends and blemishes)
- On medium-high heat add olive oil to skillet. When heated, add zucchini and toss until coated in oil. Let sit in an even layer for 2 minutes or until they begin to brown on the bottom. Stir to flip and recoat in oil. Let sit for 1 more minute.
- Add minced garlic and stir to incorporate.
- Add olives and arugula and sprinkle paprika over the entire thing, stirring constantly for 1.5 minutes until zucchini is tender and arugula is wilted.
- Remove mixture and set aside in a glass mixing bowl.
- Turn off the heat and then I like to warm the chickpeas in a little of the liquid from the can in the warm pan. Add 1 Tbsp of liquid to the glass bowl and warmed chickpeas, drained, to the bowl as well.
- Mix in mashed avocado and mix well until creamy.
- Sprinkle additional paprika as needed.
I hope you try this healthy dish for you or your little ones and enjoy!
Jodi