Avocado and 
Chickpea Salad

Serves 4 | Serve this simple vegan dish on your bread of choice. Double the recipe to make a great dip.

By | May 23, 2017

Ingredients

  • 1 large ripe avocado, peeled, pit removed, coarsely chopped
  • 1 15-oz. can organic chickpeas, drained and rinsed, or 2 cups cooked
  • 1 lime, juiced (about 2 tablespoons)
  • ½ stalk celery, diced
  • 1 green onion, white and green parts, sliced thin
  • 1 tablespoon finely chopped flat-leaf parsley or cilantro
  • Kosher salt and freshly ground pepper, to taste

Instructions

Place avocado in a medium mixing bowl. Mash slightly and set aside.

Put chickpeas into a food processor or blender, and pulse 2 or 3 times just to break up beans (do not puree). Add to mashed avocado. Add lime juice, celery, onion and herbs and mix well to incorporate. Mixture should be a creamy, chunky consistency similar to egg salad. Add salt and pepper to taste.

Ingredients

  • 1 large ripe avocado, peeled, pit removed, coarsely chopped
  • 1 15-oz. can organic chickpeas, drained and rinsed, or 2 cups cooked
  • 1 lime, juiced (about 2 tablespoons)
  • ½ stalk celery, diced
  • 1 green onion, white and green parts, sliced thin
  • 1 tablespoon finely chopped flat-leaf parsley or cilantro
  • Kosher salt and freshly ground pepper, to taste
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