Smashed Chickpea, Avocado + Quinoa Lettuce Wraps

I mean these are most likely things that you eat decently routinely… did you realize they were called beats?! Up until half a month I truly had never known about them.

In any case, beats are beginning to get their time in the spotlight since this year the United Nations pronounced 2016 to be "The International Year of Pulses". Keep in mind when we had the global year of quinoa in 2013? It's a similar idea with the exception of this time we're concentrating on heartbeats.

For what reason would it be a good idea for us to think about it? Well I think what gets me so energized about this festival of heartbeats is that a worldwide association like the UN is perceiving how imperative they are; for their remarkable dietary benefit, yet in addition for sustenance security and supportability.

There are such huge numbers of advantages to eating beats that it actually just bodes well to endeavor to get an ever increasing number of individuals to make them a standard piece of their eating regimen.

Also try our recipe : Enchilada Stuffed Grilled Portobello Mushrooms

Ingredients :

• 1 15 oz can chickpeas, drained + rinsed
• 1 medium avocado
• 1/4 cup cooked quinoa
• 1/4 cup chopped cilantro
• Juice of half a lime
• Pinch of sea salt
• Cracked pepper to taste
• 1 head boston bib lettuce or romaine
• Optional toppings: sliced cherry tomatoes chopped cilantro, vegan sour cream/tahini

Instructions :

1. Add the chickpeas and avocado to a large bowl. Mash with a potato masher or fork until chickpeas are broken up and the avocado is creamy.
2. Stir in quinoa, cilantro and lime juice. Season with salt and pepper, taste and adjust seasonings as necessary.
3. Add into lettuce leaves and top with desired toppings.

Source : bit.ly/2XkTo1h

Read more our recipe : CABBAGE ROLLS WITH WILD RICE & MUSHROOM STUFFING