Smashed chickpea salad is a great plant-based alternative to egg or tuna salad. It can be served on toast, sandwiches, crackers, tacos, salad, loaded sweet potatoes, or even nachos!
This recipe gets a wonderful creaminess from avocado (in lieu of mayonnaise), along with loads of flavour from the addition of fresh herbs. It was a huge hit with my meat-loving boys as well as my vegan taste-testers. Better still, it’s super quick and easy to make and absolutely packed with fiber, healthy fats and protein!
Chickpeas, or garbanzo beans, are one of the most popular legumes worldwide. They are rich in vitamins and minerals including folate, iron, magnesium, and zinc, and are an excellent source of plant-based protein and fiber. One cup of chickpeas contains over 14 grams of protein and 12 grams of fiber.
one 15 oz can chickpeas
1 ripe avocado, peeled and pitted
2 Tbsp finely diced celery
2 Tbsp or more chopped cilantro, basil, parsley, or dill, adjusted to taste
1 Tbsp finely diced green onion
juice from 1 lime
1 tsp chili powder
1 tsp ground cumin
pinch or two of ground cayenne, adjusted to taste
salt and pepper, adjusted to taste
optional 1/4 cup roasted unsalted sunflower seeds for added crunch
Rinse and drain chickpeas, remove outer skins as desired, and put in a medium bowl.
Using a fork, mash the chickpeas. Add avocado and continue mashing to desired consistency.
Stir in remaining ingredients. Adjust herbs, spices, and seasoning to taste. Serve & enjoy!
Smashed chickpea salad is best enjoyed the first day or two after making.