Project Description

Recipe Ingredients:

  • 1/2 cup dry garbanzo beans

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika

  • 2 tablespoons olive oil

  • 1/2 cup Greek yogurt

  • 1 lime

  • 1/4 cup cilantro

  • 6 slices sourdough

  • Salt and pepper

Instructions

Rinse and sort garbanzo beans and place in a medium bowl. Cover completely with fresh water and let soak overnight. In the morning, discard water and place beans in a medium saucepan and cover with fresh water. Bring the pot to a boil, cover and reduce heat to a simmer, allowing to cook for 45 to 60 minutes, or until tender. Drain.

In a medium bowl, coat garbanzo beans with cumin, paprika, olive oil, and salt and pepper to taste. Bake at 400°F for 20-30 minutes, or until desired crispiness. Set aside to cool slightly.

Meanwhile, combine the yogurt, lime zest and juice, cilantro and salt to taste using an immersion blender or food processor. If mixture is too thick, add 1-2 tablespoons of water. In a separate bowl, mash the avocados.

To assemble, toast the bread and spread a layer of avocado on one side of each bread slice. Top with garbanzo beans and drizzle with cilantro lime dressing.