Description
A quick, 10-minute Smashed Chickpea Avocado Salad that is creamy, high in protein, and perfect for vegan sandwiches or wraps.
Ingredients
1 can (15 oz) chickpeas rinsed and drained
1 large ripe avocado pitted and peeled
2 tbsp fresh lemon juice
2 tbsp red onion finely diced
1 tbsp fresh dill or parsley chopped
1/2 tsp garlic powder
Salt and pepper to taste
Instructions
1. Place the drained chickpeas in a medium bowl and mash roughly with a fork or potato masher.
2. Add the avocado and lemon juice to the bowl.
3. Mash the avocado into the chickpeas until the mixture is creamy but still has some texture.
4. Stir in the red onion, fresh herbs, and garlic powder.
5. Season with salt and pepper to taste and mix well.
6. Serve immediately on toasted bread, in a wrap, or in lettuce cups.
Notes
To keep the avocado green, ensure you use plenty of lemon juice. This salad is best eaten within 24 hours of preparation.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: Mash
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 0mg