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I like the combination of chickpeas with tuna and avocado and since I didn't want to make a salad, I turned it into a not very fine paste, with a wonderful taste.
- 200 gr boiled naut
- 2 pieces Hass avocado
- 1 preserves tone
- 100 g canned corn kernels
- 2-3 tablespoons olive oil
- lemon juice to taste
- ground black pepper
Preparation time: less than 30 minutes
RECIPE PREPARATION Chickpea paste with tuna, avocado and corn:
Put the chickpeas in a bowl and crush it with a fork, so that larger pieces remain.
Add the avocado core, a little lemon juice and crush them with a fork.
Add drained tuna, salt, pepper, olive oil and lemon juice if needed.
Mix well, then add the corn kernels.
Let it cool for half an hour, then we can serve it.
we can use canned chickpeas or chickpeas that we boil beforehand and let it cool.