Cilantro-Lime Chickpea and Avocado Salad


serves 4 [see Note]

2 15-oz cans chickpeas

2 ripe avocados, halved and pitted

1/4 cup loosely packed fresh cilantro

1/4 cup unsalted pepitas (hulled pumpkin seeds)

1/4 cup canola or other neutral vegetable oil (olive oil will not work here)

1 very small clove garlic

2 TBSP lime juice

2 TBSP water

1/2 tsp fine sea or kosher salt

For garnish: slices of cucumber, tomato, or radish; snipped chives or scallions; or whatever fresh produce you like.

Drain and rinse chickpeas. Set aside in a sieve to let drain thoroughly. Slice avocado halves, still in the skin, into dice, and set aside.

Add remaining ingredients, except garnish, to a wide-mouth jar and process with an immersion blender until smooth (or, if you have a small food processor, that'll work, too).

Add chickpeas to a mixing bowl and mash roughly with a fork. Add avocado dice to the mixing bowl, using a spoon to scoop out the flesh. Add dressing and toss until combined.

Serve at once with your fresh garnish on toast or in lettuce leaves.

[Note: avocado does not keep well once exposed to air, so if you do not need all four servings at once, you can make a half-recipe by making all of the dressing at once, and reserving half in a small container in the refrigerator for several days. Prepare the other half of chickpeas and avocado at your leisure, and your dressing is already waiting for you.]