I was playing around with differnt flavors today and am so happy I decided to take some quick pictures of this easy dish because it turned out really well and the girls gobbled it up. I served this as shown in the photos to the girls with a few toast fingers and tart apple slices. For myself, I added some to a fresh salad with a small drizzle of lemon vinaigrette. I think in both servings, with the apple and vinaigrette, the acid helped to balance out the flavors of the meal.
The main ingredients for this dish are chickpeas, zucchini, arugula, black olives, and ripe avocado. For toddlers, I would recommend skipping salt and pepper because the arugula adds a little bite to the dish and the paprika can be used lightly or more spicy for kiddos that love it.
Pepare the zucchini by washing thoroughly and discarding the ends. Slice into 1/4 to 1/2" sections and then dice those into smaller triangles. Leave the skin on.
Sautée the zucchini in olive oil with minced garlic, sliced black olives, arugula and paprika. See the recipe card below for specific cooking instructions.
Warm the chickpeas and mash the avocado, blending all dish ingredients with 1 tablespoon of chickpea liquid and season to taste with additional paprika.
For toddlers, serve with a side of a few toast fingers and crisp apple slices and over fresh greens with a drizzle of lemon for yourself!
Creamy Avocado Chickpea Bowl
Prep Time:5 min
Cook Time:10 min
I hope you try this healthy dish for you or your little ones and enjoy!