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Smashed Chickpea Avocado Salad

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1 min read
Summary

Keep the creamy without the mayo! Avocado lends a luscious texture and offers healing nutrients like healthy fats, tons of fiber (almost 10 grams per avocado!), and vitamins, minerals and phytonutrients. Enjoy this high-fiber dish as a side, a sandwich or on top of a green salad.

Yields2 ServingsPrep Time15 minsTotal Time15 mins

Ingredients

 1 ½ cups chickpeas (home-cooked, or 1 BPA-free 15-ounce can of chickpeas [reserve the brine — about a cup])
 1 avocado (large, ripe)
 ¼ tsp ground black pepper
 ½ tsp ground turmeric
 ½ tsp ground paprika
 ½ tsp garlic powder
 1 tsp ground cumin
 1 lime (whole, juiced)
 1 tbsp apple cider vinegar
 ¼ cup green onion (chopped)
 ¼ cup organic celery (chopped)
 ¼ cup cilantro (chopped)
 ¼ tsp salt (optional)

Directions

1

If using canned chickpeas, drain them and reserve the brine by storing in a sealed container in the refrigerator for up to 3 days.

2

In a medium bowl, add chickpeas, avocado, pepper, turmeric, paprika, garlic, cumin, lime and apple cider vinegar.

3

Smash avocado and chickpeas with a fork or potato masher until most chickpeas are fully smashed (to keep the mixture together when adding to a wrap or sandwich).

4

Mix in green onion, celery and cilantro.

5

Taste and season with salt if desired and more pepper as needed. Sprinkle with more paprika.

6

Scoop into collard wraps, coconut wrap or sprouted whole grain bread.

Chef's Notes

Layer it up
Use collard greens for a wrap or whole grain sprouted bread for a sandwich and add microgreens, radish, kimchi or kraut and sprinkle with sliced almonds or hemp seeds.

Top on a bed of greens for a delicious salad!

Make it spicy
For those who love it spicy: Add 1–2 tablespoons of diced jalapeno and ½ tsp chipotle chili powder (or regular chili powder if you like less spice). Or you can simply add some red pepper flakes.

Substitutions
If you are on the side of “no cilantro” then you can simply omit this ingredient or try dill instead!

Don’t have celery on hand? This dish is still delicious without it.

Make extra for leftovers
Double or triple this recipe for leftovers all week. Store in the refrigerator for 5–7 days.

Recipe from WHOLE Life Club (WLC).

Ingredients

 1 ½ cups chickpeas (home-cooked, or 1 BPA-free 15-ounce can of chickpeas [reserve the brine — about a cup])
 1 avocado (large, ripe)
 ¼ tsp ground black pepper
 ½ tsp ground turmeric
 ½ tsp ground paprika
 ½ tsp garlic powder
 1 tsp ground cumin
 1 lime (whole, juiced)
 1 tbsp apple cider vinegar
 ¼ cup green onion (chopped)
 ¼ cup organic celery (chopped)
 ¼ cup cilantro (chopped)
 ¼ tsp salt (optional)

Directions

1

If using canned chickpeas, drain them and reserve the brine by storing in a sealed container in the refrigerator for up to 3 days.

2

In a medium bowl, add chickpeas, avocado, pepper, turmeric, paprika, garlic, cumin, lime and apple cider vinegar.

3

Smash avocado and chickpeas with a fork or potato masher until most chickpeas are fully smashed (to keep the mixture together when adding to a wrap or sandwich).

4

Mix in green onion, celery and cilantro.

5

Taste and season with salt if desired and more pepper as needed. Sprinkle with more paprika.

6

Scoop into collard wraps, coconut wrap or sprouted whole grain bread.

Smashed Chickpea Avocado Salad