Sometimes a healthy diet is missing the tasty fat factor, which would normally come in the form of dairy. But avocado is a healthful means of adding tasty fats back into your meatless recipes. Remember–fat tastes good.

The chickpeas add some protein density to this take on an avocado mash. The flavor kick comes in the form of sweet Vidalias, garlic, fresh oregano, and basil. It’s a simple recipe that packs loads of flavor. The key is the bruschetta–I skillet fry a sliced baguette in a little bit of sunflower oil, rather than butter. Again, it’s the creaminess without the dairy.

I Heart Summer

Serve this up with a tasty glass of dry white wine, a memorable view from the porch, and you’re all set up for a glorious summer evening.

Avocado Chickpea Bruschetta

1 baguette, thickly sliced
1/4-1/2 cup sunflower oil
1 avocado, peeled, seeds removed, chopped
1/2 cup chickpeas, cooked
1/4 cup chopped onion
1 clove garlic, minced
1 tsp fresh chopped oregano
1 tsp fresh chopped basil
2 tsp Nama shoyu
1/4 tsp hot pepper sauce
2 tsp raw apple cider vinegar
Sea salt and freshly cracked pepper to taste

Method

1. Add 1 tbsp at a time of oil to a large skillet and fry each slice of baguette over medium heat.

2. In a bowl, mash avocado and chickpeas together with a fork. Add remaining ingredients and combine well.

3. Add a dollop of avocado chickpea mash to individual bruschetta slices. Garnish with a drizzle of olive oil, sea salt, and chopped basil. Serve immediately.

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