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Black Bean Tacos with Avocado Cilantro-Lime Sauce - black beans, salsa, cumin, corn tortilla, toppings of choice (lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, etc.), sauce (avocado, cilantro, lime, garlic clove, olive oil, agave/honey [would omit], salt)
Lemony Cucumber Orzo 1-1/2 cups dry orzo pasta 2 tbsp olive oil, or just enough to lightly coat the pasta juice and zest of 1 lemon 1 large English cucumber, seeded and chopped 1tbsp fresh mint, finely chopped 1 tbsp fresh parsley, finely chopped 1/2 cup feta cheese, crumbled kosher salt and freshly-ground black pepper, to taste
◾2 ripe avocados ◾1 large (28oz) can chickpeas, drained and rinsed ◾1 bunch cilantro, chopped ◾2 limes, juiced ◾1/4 tsp salt (more to taste) ◾1/8 tsp garlic salt ◾pepper to taste In a large bowl, use a fork to smash the avocado flesh and chickpeas together. Add remaining ingredients and mix well. Taste and adjust seasoning as needed. Serve with chips, pretzels, bread and/or crudités.