Chickpea Avocado Salad

This simple smashed chickpea avocado salad is great for sandwiches, wraps, or enjoying on top of a bed of greens. This easy lunch is mayo-free and naturally vegan too!

Course lunch

Cuisine American, Gluten-Free, Vegan, vegetarian

Keyword avocado, chickpeas, dairy-free, egg free, gluten free, sandwich, vegan, vegetarian

Prep Time 10

Total Time 10

Servings -3

Calories 350kcal

Author Sherri Hall

Ingredients

1 (15 oz.) can, no salt added chickpeas (drained and rinsed; *skins removed if desired)
1 ripe avocado (pitted and peeled)
1 tablespoon fresh chopped chives
fine sea salt or kosher salt to taste
freshly ground black pepper to taste
1 tablespoon freshly squeezed lemon juice

Instructions

Add the chickpeas to a mixing bowl and mash with a potato masher or fork, leaving some chunks/whole chickpeas intact.
Add the avocado to the mashed chickpeas.
Blend avocado and chickpeas together by mashing with the potato masher or fork.
Add the chives, salt, and pepper and stir.
Stir in lemon juice.

Video

Notes

*To remove the skin from a chickpea, gently rub it between your thumb and pointer finger until the skin pops off. This step is optional, but makes the chickpeas more creamy.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition