No Waste Update & Spicy Chickpea Salad

Month three of my no waste year plus a spicy pick me up!

We’re in our first week of March and one of the best things to tell you about is the amount of recycling I put out on Thursday nights! I put out maybe a grocery bag full, if that! I’m so proud of me :D Of course, I still have to buy some things, but those last for a while.

I always have a few canned beans for emergencies, canned coconut, bottles of oils and vinegars…

Baby steps here.

I haven’t come across a place that offers any sort of bulk vinegar and oil, but I’m pretty good at using my produce bags for not just vegetables but my beans and grains also.

By Thursday, i try to not have anything left in my fridge so I can go do my shopping on the weekend. That usually means I’m down to the last little cup full of prepped from Sunday beans and cooked grains. I had a huge craving for something spicy but extremely easy the other night, so I threw my chick pea salad together but with a little extra something!

Jalapeño and Avocado Chickpea Salad

Ingredients

Chickpeas, you can use canned
1/2 diced jalapeño
1 avocado
Onion, diced
Celery, chopped into small pieces
Tomato, quickly chopped into small pieces
Picked, diced as large or as small as you like
Salt, to taste
1 Tbs dill weed
1 to 2 tsp Lemmon pepper, or to taste

Directions

Mash the chickpeas and avocado in a bowl. Add the rest of the ingredients. The avocado acts as mayo so it’ll be nice and creamy once mixed with everything else.

Serve on toast, as a sandwich or over a bed of greens!