Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 large ripe avocado, pitted and peeled
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro or dill (optional)
Instructions
- Step 1: Place the rinsed and drained chickpeas in a medium bowl. Use a fork, potato masher, or the back of a large spoon to thoroughly mash the chickpeas until they are mostly broken down but still retain some texture.
- Step 2: In a separate small bowl, mash the avocado until it reaches your desired creamy consistency. Stir in the fresh lemon juice, salt, and pepper.
- Step 3: Add the mashed avocado mixture, chopped red onion, celery, and optional fresh herbs to the bowl with the smashed chickpeas. Fold all the ingredients together gently until they are thoroughly combined and the chickpeas are coated in the avocado mixture.
- Step 4: Taste the salad mixture and adjust the seasoning as necessary, adding more salt, pepper, or lemon juice to brighten the flavor. For best results, cover the bowl and chill the mixture in the refrigerator for at least 15 minutes.
- Step 5: To assemble the sandwiches, spread a generous layer of the smashed chickpea avocado salad onto your preferred bread, adding any desired greens or toppings like tomato slices. Serve immediately.
Notes
- Store leftovers immediately in an airtight container, pressing plastic wrap directly onto the surface of the salad before sealing the lid; consume within 2 days for the best color and flavor.
- This salad should never be reheated, as it is meant to be served cold; if heavily chilled, let it sit on the counter for 5-10 minutes to take the fridge chill off before assembling the sandwiches.
- Skip the bread and serve this mixture as a hearty dip alongside sturdy tortilla chips, raw vegetable sticks, or spooned onto toasted sweet potato rounds for a gluten-free lunch.
- Ensure you only mash the chickpeas until they are mostly broken down, leaving some whole or half pieces for crucial textural variation against the creamy avocado base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American