free from: gluten, grains, refined-sugar and dairy (paleo and vegan friendly options)
This is a very versatile recipe. This avocado chickpea salad can be used on a sandwich, chips, crackers or even veggies! Take this as a “choose your own adventure” recipe.
I would compare this avocado chickpea salad to a chicken or tuna salad, minus the meat.
The entire recipe takes less than 5 minutes to make and only uses one bowl.
Eat this as a meal or appetizer–I personally find chickpeas and avocados to be pretty filling, but others may prefer this as a side.
In my picture, I smeared the salad onto Wasa gluten free crackers, but you could use bread, lettuce wrap, or even a spoon!
This should be eaten cold and within 24 hours since avocados don’t last long once opened.
- Mayo (or vegan mayo)
- Lemon juice
- Spices: salt, pepper & paprika
This recipe is paleo, as long as you choose a grain free option for your bread, crackers, etc.
Also, this can be made vegan if you substitute the mayo.
Avocado Chickpea Salad
- 1 can chickpeas
- 1 avocado
- 1 tbsp mayo
- 3 tsp lemon juice
- Handful of raisins
- Dash of salt, pepper & paprika
- Drain and rinse chickpeas and add to a medium bowl. Add in avocado and mash together with a spoon. Don’t make it too mushy, there should still be some chunks left!
- Next, add in mayo and lemon juice. Mix until fully combined. Add in raisins and spices to taste and enjoy.