Creamy Chickpeas Avocado Salad

A super easy, nutrient dense salad I love to have in my fridge for a quick healthy meal or snack.

Provided by: Tina

Categories: Appetizer Salad

Time: 15 min

Yield: 2 servings

Number Of Ingredients: 16



Prep Time

25 mins

Cook Time

1:27 hours

Total Time

2:16 hours

1 1/2 cups cooked chickpeas (rinsed)
½ tsp sea salt
freshly ground black pepper to taste
1 tbsp nutritional yeast
1 clove garlic (smashed into a paste, optional)
1 small carrot, grated
1 10 cm / 4 inch cucumber (in small dices )
2 tbsp pickles (diced)
3 tbsp olives (diced)
1 tbsp minced red onion or shallot
¼ cup chopped parsley
¼ cup chopped dill
1 tbsp lemon juice
2 tsp mild mustard
¼ cup soy yogurt or vegan mayo
1/2 medium ripe avocado (cubed)
Rinse chickpeas. Add to a medium-size mixing bowl, season with the salt, black pepper and nutritional yeast. Using a fork, mash the chickpeas but not too fine, leave some chunks for texture.
Add diced cucumber, grated carrot, pickles, olives, red onion or shallot, parsley, dill, lemon juice, mustard and soy yogurt or vegan mayo. Combine and mix well.
Gently fold in the diced avocado. Add more salt and pepper if needed. I used a pepper, sun dried tomato and dried olives mix instead of black pepper but regular black pepper works great too.