Avocado Chickpea Salad

I am so excited to announce that I am officially graduating with my Master’s in Public Health in just 4 (!) short weeks. I passed my defense and submitted all documents relating to my thesis, so I only have two small assignments left before graduation. It’s surreal.

I’m not really stressed about upcoming life changes. I think that working two jobs and going to school full time has prepared me to open a lifestyle change with open arms. The worst part is having clear career goals and no real path to slaying them. My mom keeps telling me to visualize my goals and let them happen (you thought I was the hippie?) – so I have this image of myself, a food champion, wearing kale as a cape and wielding a carrot wand, imparting and gathering knowledge that actually makes a difference. So, if you have insider knowledge about a community-based research position focusing on food insecurity, please let me know…

Avocado Chickpea Salad - Vegan Heartbeats

Avocado Chickpea Salad - Vegan Heartbeats

Avocado Chickpea Salad - Vegan Heartbeats

In the meantime I’ll just continue making variations of chickpea salad and sharing the deliciousness with y’all.

Avocado Chickpea Salad

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: Easy
  • Print

Chickpea salad has got to be my favorite warm weather lunch. It’s quick to throw together, requiring no cooking at all. It tastes good solo, thrown on a salad or as the star of a sandwich. Plus, it’s naturally gluten-free. This version is a hybrid between a classic chickpea salad and guacamole. Olé!

  • 1 avocado
  • 1 teaspoon cumin
  • juice of 1 lime
  • 1/4 cup fresh cilantro (sub parsley if you’re like my mom and absolutely hate cilantro)
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 bell pepper, diced (I used red to add color)
  • 1 clove garlic, minced
  • 1/2 cup chopped scallions
  1. Cut the avocado in half, remove the pit, and scoop the flesh into a medium sized bowl. Add the spices, cilantro and lime juice. Mash everything together with a fork, until well combined.
  2. In a separate bowl or food processor, mash the chickpeas. I like my chickpeas to still have some texture, so I pulse them. The food processor is the fastest, but if you don’t want to have to clean it, just use your hands.
  3. Add the chickpeas, bell pepper, garlic and scallions to the avocado and mix until combined.
  4. Taste for seasoning and adjust if needed.

*Want more chickpea salad inspo? Check this post for a Sweet Potato Chickpea Salad.

 

Laura Ryan