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Tuesday, June 19, 2018

Chickpea & Avocado Salad

Sometimes the most delicious food is incredibly easy to make and has very few ingredients. And, you usually already have the ingredients in your home. Most vegans have chickpeas and avocado all of the time. I know I do. Chickpeas are so versatile too. They can be used for everything from falafel to cookies and avocado is a fantastic substitute for mayo. That's why I love this salad so much.

I served this salad on herbed flavor #Marysgonecrackers with a little tomato but it would pair well in a lettuce wrap too. Such a nice, light lunch or snack. 

So let's get to it. Here is what you will need.
1 can chickpeas rinsed and drained
1 or 2 small avocados
1/4 cup fresh chopped cilantro
1 tbsp dried parsley or 1/4 cup fresh
1 tsp dried chives
sprinkle of fresh lemon juice
black pepper and salt or Adobo seasoning to your liking

In a large bowl, mash up the chickpeas with the back of a fork until it is crumbly.

One avocado will work just as nicely as two. Just depends on how creamy you like your salad. Slice open the avocado gently and scoop out the flesh. Add to the crumbly chickpeas.

Add the remaining ingredients and stir to combine. Give it a taste to make sure it is seasoned to your liking. 

A couple optional ingredients are halved grape tomatoes and Mary's Gone Crackers. Scoop a little of the salad onto a cracker and top with a tomato. You could also enjoy this salad as a sandwich. That would be great. Enjoy!!!


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