Tired? Don't feel like cooking? This chickpea vegan salad with avocado takes less than 10 minutes and only requires a bowl and fork to prepare. No kidding! Protein-packed and delicious!
In a medium bowl, using a fork or potato masher, smash the chickpeas
Slice the avocado in half, remove the pit, and scoop out with a spoon. Check out these tips for how to tell if your avocado is ripe and ready to use.
Add avocado to the bowl and mash in with the chickpeas.
Chop up the cilantro, and green onion. Add them plus the lime juice to the bowl with the chickpeas and avocado mixture.
Season with salt and pepper, to taste.
Spread chickpea avocado salad on bread and top with your favorite sandwich toppings. My homemade Vegan Mayonnaise goes perfectly with this.
I like to add fresh spinach leaves. Or you can stuff the spread into an endive or other lettuce leaf and serve for a beautiful and delicious appetizer!
Note: This salad also makes a great dip. Serve with cut-up veggies, crackers, or pita chips. Best eaten the day it is made because it will turn brown due to the avocado.
Video
Notes
Storage Tip:If you want to make this ahead of time and have it still keep its pretty green color, there's a trick for that. I have had a lot of luck keeping it from turning too dark by placing the avocado pit in an airtight bowl with the spread and storing it in the refrigerator. It will keep longer that way.