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SMASHED CHICKPEA & AVOCADO SALAD

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Smashed Chickpea & Avocado Salad on toasted multigrain sourdough with grape tomatoes, homemade Spicy Roasted Chickpeas, and Maldon salt flakes.

Smashed Chickpea & Avocado Salad on toasted multigrain sourdough with grape tomatoes, homemade Spicy Roasted Chickpeas, and Maldon salt flakes.

Smashed Chickpea & Avocado Salad is a great plant-based alternative to egg or tuna salad.  It can be served on toast, sandwiches, crackers, tacos, salad, loaded sweet potatoes, or even nachos!

This recipe gets a wonderful creaminess from avocado (in lieu of mayonnaise), along with loads of flavour from the addition of fresh herbs.  It was a huge hit with my meat-loving boys as well as my vegan taste-testers.  Better still, it’s super quick and easy to make and absolutely packed with fibre, healthy fats, and protein!

Chickpeas, or garbanzo beans, are one of the most popular legumes worldwide.  They are rich in vitamins and minerals including folate, iron, magnesium, and zinc, and are an excellent source of plant-based protein and fibre.  One cup of chickpeas contains over 14 grams of protein and 12 grams of fibre.

Ingredients:

Smashed Chickpea & Avocado Salad served on toasted sourdough with vegan almond milk cream cheese, and (L) diced spicy olives, microgreens, and vegan BBQ crackers, and (R) roasted grape tomatoes and pumpkin seeds.

Smashed Chickpea & Avocado Salad served on toasted sourdough with vegan almond milk cream cheese, and (L) diced spicy olives, microgreens, and vegan BBQ crackers, and (R) roasted grape tomatoes and pumpkin seeds.

  • one 15 oz can of chickpeas

  • 1 ripe avocado, peeled and pitted

  • 2 Tbsp finely diced celery

  • 2 Tbsp or more chopped cilantro, basil, parsley, or dill, adjusted to taste

  • 1 Tbsp finely diced green onion

  • juice from 1 lime

  • 1 tsp chili powder

  • 1 tsp ground cumin

  • pinch or two of ground cayenne, adjusted to taste

  • salt and pepper, adjusted to taste

  • optional 1/4 cup roasted unsalted sunflower seeds for added crunch

Directions:

  1. Rinse and drain chickpeas, remove outer skins as desired, and put in a medium bowl.

  2. Using a fork, mash the chickpeas. Add avocado and continue mashing to desired consistency.

  3. Stir in remaining ingredients. Adjust herbs, spices, and seasoning to taste. Serve & enjoy!

Smashed Chickpea & Avocado Salad can be stored in an airtight container in the fridge. It is best enjoyed the first day or two after making.

Smashed Chickpea & Avocado Salad with cilantro, served in a lettuce wrap.

Smashed Chickpea & Avocado Salad with cilantro, served in a lettuce wrap.

Smashed Chickpea & Avocado Salad on toasted multigrain sourdough with grape tomatoes, homemade Spicy Roasted Chickpeas, and Maldon salt flakes.

Smashed Chickpea & Avocado Salad on toasted multigrain sourdough with grape tomatoes, homemade Spicy Roasted Chickpeas, and Maldon salt flakes.