Creamy Chickpeas Avocado Salad
A super easy, nutrient dense salad I love to have in my fridge for a quick healthy meal or snack.
Time: 15 min
Yield: 2 servings
Number Of Ingredients: 16
Reviews:
Ingredients:
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) |
Steps:
| 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. |