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! 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.
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!
The following recipe makes six servings of avocado chickpea salad:
- 1 can chickpeas
- 1 avocado
- 1 tbsp mayo (can sub vegan option)
- 3 tsp lemon juice
- Handful of raisins – you can be as generous as you want here 🙂
- Salt, pepper & paprika
Drain and rinse chickpeas and add to a medium bowl. Add in avocado and mash together with a spoon. Note: don’t make it too mushy, there should still be some chunks left!
Now add in mayo and lemon juice. Mix until fully combined. Add in raisins and spices to taste and enjoy. This should be eaten cold and within 24 hours since avocados don’t last long once opened.
In my picture, I smeared the salad onto Wasa gluten free crackers, but you could use bread, lettuce wrap, or even a spoon!
Love this. Just made some hummus and have left over chickpeas. Perfect
such a good combo!
Just had this for dinner and leftover for lunch tomorrow. So yummy