Avocado Tzatziki with Crispy Cajun Chickpeas
AVOCADO TZATZIKI WITH CRISPY CAJUN CHICKPEAS
Avocados make a fantastic dairy free substitute for commercial yogurt which usually makes up the base of tzatziki. Unlike commercial yogurt, avocados are non processed, which is a very important element to a fit and anti aging diet. (If you can make raw yogurt that's great too, but seriously what modern woman/man has time for all that bizness).
Avocados provide the taste and the creaminess of tzatziki, and they are also rich in healthy monounsaturated fats and free radical fighting Vitamin E. Both help keep our skin youthful!
The coolness of the tzatziki pairs well with the heat of cajun chickpeas. For a paleo version you could do cajun chicken or seafood!
I recommend you prepare the chickpeas first and while they are cooking you can cut up the veggies and make the tzatziki.
AVOCADO TZATZIKI (4-6 servings-female, 2-4 male)
1/2 cucumber, organic
Dill, a handful or more if you really love dill
Lemon juice, fresh, 1 Tbsp
Garlic powder, 1/4 tsp
Sea salt, to taste
1. Blend up till smooth. If you don't have a blender you could get away with simply mashing up with a big spoon or fork.
2. Place in jar or straight on your weekly meals. Can last all week (expect some discoloring) but best tasting the first couple days. Store in fridge.
CRISPY CAJUN CHICKPEAS
Chickpeas, 2 cans or 2.5 cups dry (preferred method)
Cajun spice, NutraCouture® or another toxic free spice blend
Avocado oil, (if you don't have a stoneware dish)
1. If using dry beans.
Soak beans overnight or in hot water for 1 hour. Rinse. Then cook on stovetop. Bring chickpeas and water to boil. Once boiled turned down to low-medium and cover with a slight opening. Cook till you can bite into. Takes 30min-1hr. Drain and rinse. Allow to air dry slightly or you can pat dry. A little water is okay.
If using can beans.
Simply rinse and drain. Allow to air dry or you can pat dry.
2. Preheat oven to 425
3. If using a stoneware dish.
Simply mix the beans with cajun spice and lay on single layer. If spice is not sticking add a little bit of oil to the chickpeas. Place in oven.
If using a baking sheet.
Mix chickpeas with avocado oil or another oil that can handle high heat. Place in an even layer on parchement paper on baking sheet. Sprinkle on cajun spice.
4. Bake 20 min, then mix around with spatula. Cook for 10-15 more minutes. Will crisp up more when resting.
1. Spiralize zucchini
2. Shred iceburg or romaine lettuce
3. Cut radishes into cubes
Divide and conquer into bowls. Enjoy!