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

  • Prep Time:12 minutes
  • Cook Time:0 minutes
  • Total Time:12 minutes
  • Servings:3
  • Easy


  • 3 ripe avocados
  • 2 cans of chickpeas
  • lemon or lime juice, optional
  • salt and pepper
  • feta cheese, optional
Photo by Kaitlyn Thayer
  • Step 1

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

    Photo by Kaitlyn Thayer
  • Step 2

    Scoop out your avocado into the bowl.

    Photo by Kaitlyn Thayer
  • Step 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.

    Photo by Kaitlyn Thayer
  • Step 4

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

    Photo by Kaitlyn Thayer
  • Step 5

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

    Photo by Kaitlyn Thayer