Avocado Chickpea Salad
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Prep Time
10 mins
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Servings
4 servings
Avocado Chickpea Salad
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 ½ cups cooked chickpeas drained and rinsed
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced fresh dill
- 2 scallions minced
- 2 tablespoons lemon juice
- 3 tablespoons mayo or Greek yogurt
- 1 tablespoon olive oil
- 1 just-ripe California Avocados
- salt and pepper to taste
Instructions
- Working in a couple of batches, roughly chop the chickpeas and place in a bowl. Add the minced herbs and scallions to the chickpeas and give a quick toss.
- In a separate bowl, whisk together the mayo, lemon juice, and olive oil.
- Cut the avocado in half, remove the pit, and cut each half into ¼” cubes (see note). Place in the bowl and pour the mayo mixture over the chickpeas and avocado. Toss until well combine. Taste and add salt/pepper to your preferred taste.
- Serve on a sandwich or with crackers.
Notes
- Tips + Tricks: Make the salad without the avocado up to 24 hours in advance. Fold in the avocado just before serving.
- Use up leftover ingredients: herbs, chickpeas, mayo
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