Quick Chickpea and Avocado Salad
Looking for a quick snack or lunch and don’t have much to work with? You can take a can of beans and a few other simple ingredients to make a satisfying sandwich or salad. This is an imitation tuna or chicken salad but uses chickpeas instead to make it plant-based.
| Yield: 2-4 servings | Time: 10 minutes |
Ingredients
1 15.5 ounce can chickpeas (garbanzo beans), drained and rinsed
1 celery stalk, chopped (about ½ cup)
1/2 cup loosely packed fresh flat-leaf parsley, roughly chopped
2 tablespoons mayonnaise (preferably made with avocado oil or olive oil), plus more for serving
1 red onion, finely chopped (about 2 Tbsp.)
1½ tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon Dijon mustard, plus more for serving
1/2 teaspoon fine sea salt
Freshly ground black pepper to taste
Sliced toast, crackers, or green salad for serving
1 avocado, cubed, optional but recommended
Preparation
Coarsely mash chickpeas in a large bowl with a fork. Stir in celery, parsley, mayonnaise, mustard, onion, lemon juice, salt, and several grinds of black pepper. Taste and adjust seasoning as need be.
Spread chickpea salad over toast, cracker, or greens and top with cubed avocado.