This is such a simple and delicious lunch recipe! I improvised this recipe (after seeing lots of pretty pictures of chickpea salad on Pinterest) and it turned out really great.
The chickpea salad is a good vegan or vegetarian substitute for chicken or tuna salad if you’re looking to eat more plant-based meals, and chickpeas have a lot of protein to keep you full for a long time.
I mashed up one avocado and then stirred in all the other ingredients. The whole thing took less than 10 minutes. Most of the plant-based meals I like to eat are hot or cooked meals. I’m not a big salad fan. This is one of the first cold vegan recipes that I will definitely make again! I will say, though, I stored leftovers in the fridge overnight, and they got a little brown. They still tasted fine, but in the future, I might try to make just the amount I’m going to eat in one meal. You should totally make this! It’s so good.
1 15.5 oz can chickpeas
1 ripe avocado, mashed
1 stalk green onion, sliced
salt and pepper to taste
a few squeezes of lemon juice
Mix the first 5 ingredients together and adjust the salt, pepper, and lemon juice until it tastes flavorful and balanced. Serve on a toasted roll with your veggies of choice.
Love and avocados,