About the Recipe
This creamy avocado chickpea salad is fresh, savory, and full of texture. Mashed chickpeas create a hearty base, while ripe avocado adds richness and fresh dill, green onions, mustard, and red wine vinegar brighten every bite. Serve it in sandwiches, wraps, lettuce cups, or over mixed greens for an easy lunch.
Ingredients
1 can (15.5 oz / 440 g) chickpeas, drained and rinsed
1 medium ripe avocado, cut into chunks
½ cup vegan mayonnaise
2 tbsp nutritional yeast
2 tsp whole grain mustard
2 tsp red wine vinegar
2 large garlic cloves, minced into a paste
1 tbsp shallot, finely minced
2 green onions, sliced
¼ cup fresh dill, roughly chopped
½ tsp paprika
½ tsp sea salt
½ tsp freshly ground black pepper
Optional Add-Ins
2 tbsp capers
2 tbsp chopped fresh parsley
1 tbsp fresh chives
Red pepper flakes, to taste
Sunflower seeds or pumpkin seeds, for crunch
Preparation
Step 1
Place the chickpeas in a large mixing bowl. Using a potato masher or fork, mash about half of the chickpeas, leaving the rest whole for texture.
Step 2
Add the vegan mayonnaise, whole grain mustard, red wine vinegar, garlic, shallot, nutritional yeast, paprika, salt, and black pepper. Stir until well combined.
Step 3
Gently fold in the avocado, green onions, and fresh dill, being careful not to mash the avocado completely. You want small creamy chunks throughout the salad.
Step 4
Taste and adjust the seasoning, adding more salt, pepper, mustard, or vinegar if desired.
Step 5
Chill for 15–30 minutes before serving to allow the flavors to develop, or enjoy immediately. Serve on toasted sourdough, croissants, sandwiches, wraps, crackers, lettuce cups, or mixed greens. Garnish with extra dill, green onions, cracked black pepper, and paprika.