Recipe
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
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Total Time: 12 minutes
- Servings: 3
- Easy
Ingredients
- 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
Looking for more vegan recipes and articles? Check out these ones!