Avocado and Chickpea Salad is the New Egg Salad for Vegans

There’s something about egg salad… its creaminess, its versatility, its brilliant color… that makes it delicious. However its use of eggs (obviously) can pose a problem for vegans and those allergic to eggs. This is where our favorite fat comes in: avocado. Avocado has a very similar consistently, and when the fruit is combined with chickpeas a delicious alternative is created.

If you are an egg lover, but still want to incorporate avocado into your meal, replace the mayo in egg salad with this healthy fat. A great recipe can be found here. A little salt and pepper and you’re good to go.

Avocado Chickpea Salad

Difficulty:BeginnerPrep time: 12 minutesCook time: minutesTotal time: 12 minutesServings:3 servings

Ingredients

• 3 ripe avocados
• 2 cans of chickpeas
• lemon or lime juice, optional
• salt and pepper
• feta cheese, optional

Instructions

1. 
   

   Drain your cans of chickpeas and add them to a large bowl.

2. 
   

   Scoop out your avocado into the bowl.

3. 
   

   Mash together the avocado and chickpeas using a fork, a large spoon, or a potato masher until the mixture reaches a consistency of your liking.

4. 
   

   Stir in salt and pepper. I added in a little lemon juice and feta cheese for taste, but these ingredients are both optional.

5. 
   

   Enjoy in a sandwich, by itself, or atop a salad!

• Dietary Restriction