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The Krill Miracle™
Chickpea & Avocado 'Egg' Salad (Vegan, Soy-Free, Nut-Free)
Best Years in Life) Vegans, meet your new favorite lunch - and
non-vegans will love it too! A surprising combination of chickpeas and creamy
avocado give this dish its egg-salad-like texture and make this salad a great
vegetarian solution to tuna salad cravings! The texture reminds more of egg
salad than tuna salad, but the flavor is spot-on.
(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)
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1. If using canned
chickpeas, rinse and drain them well. In a
large bowl, combine the avocado and
chickpeas, and roughly mash with a fork to
combine. Add in the Dijon mustard, lemon
juice, salt, red onion, red pepper,
cucumber, and dill, then stir well to
combine. (The cucumber, dill, and lemon
juice add a fresh pickle-like flavor.)
Original hoe cakes recipe (as modified) source: http://detoxinista.com/2014/07/chickpea-avocado-egg-salad-vegan-soy-free-nut-free/
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