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
Drain your cans of chickpeas and add them to a large bowl.
Scoop out your avocado into the bowl.
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.
Stir in salt and pepper. I added in a little lemon juice and feta cheese for taste, but these ingredients are both optional.
Enjoy in a sandwich, by itself, or atop a salad!