Chick Pea and Avocado Relish
A refreshing appetizer with chips, pita or naan; smashed and filled lettuce wraps or rice paper rolls. Great condiment on a lamb burger with caramelized feta. Canned chickpeas work fine, check the sodium level or cook dried beans with flavored stock, vegetable preferred. Corn stock is great use with used corn cobs, make a great corn tea.
16 oz chickpeas, cooked in corn stock or from a can
1 avocado, diced
2 green onions, chopped fine
1 roma tomato, diced and seeded
1 T cilantro
2 tsp cumin
2 T extra virgin olive oil
½ lime, zested and juiced
vigorously mix all ingredients and enjoy
Chef John Brand 