A delicious blend of fresh veggies, avocado and spices to add into those hearty chickpeas! This salad is divine, filling and completely oil-free, sugar-free, and vegan. It's a great lunch and/or snack to pack for work or a picnic. Try it with some fresh salted cucumbers or in a wrap!
Avocado Chickpea Salad
Time: 15 minutes
3 cups cooked chickpeas
1/2 organic red bell pepper, diced small
2 stalks organic celery, diced small
1/4 cup minced red onion
2 TB fresh chopped dill
2 ripe avocados, halved and pitted
2 TB fresh lemon juice
1/4 cup unsweetened non-dairy yogurt
1 TB organic Dijon mustard
1/2 tsp sweet paprika
1/2 tsp pink salt
1/2 tsp black pepper
1/4 tsp ground turmeric
Little pinch of pure stevia for a touch of sweetness
In a medium bowl, mash your chickpeas with a potato masher until they are nicely blended up. Stir in the pepper, celery, onion and dill.
In another medium bowl, add your avocado flesh and mash with a fork or the potato masher until it's somewhat smooth to your liking. Add the remaining sauce ingredients and stir until blended.
Add the avocado sauce to your chickpea mixture and stir.
Enjoy on some toast, in a wrap, lettuce boat or on some cucumbers.
Keeps in fridge for about 3-4 days.