Avocado Chickpea Salad
- 1 ½ cups (1 15-oz can) cooked chickpeas, drained and rinsed
- 2 medium ripe avocados
- ¼ cup fresh lemon juice
- 1 teaspoon Dijon mustard
- sea salt and ground black pepper, to taste
- 1 stick celery, finely chopped
- 2 tablespoons finely chopped dill pickle
- 2 tablespoons capers, minced
- ¼ cup chopped chives
- Boston/bibb lettuce leaves OR radicchio leaves
- sliced sandwich bread
- sliced cucumber
- sliced radishes
- extra chopped chives
- In a medium bowl, slightly mash the chickpeas with a fork. You still want pieces of chickpea, so don’t fully mash to the point of pureeing.
- Cut the avocados in half, remove the pit, and extract the flesh with a spoon. Transfer the avocado to another medium bowl. Add the lemon juice, dijon mustard, salt, and pepper to the bowl and then mash the avocado mixture until mostly smooth. To the bowl, add the mashed chickpeas, celery, pickle, capers, and chives.
- Fold the avocado chickpea salad mixture together with a spatula until just combined. Check the mixture for seasoning and adjust if necessary. Serve the avocado chickpea salad with lettuce wraps or in between fresh bread slices with other accompaniments. Salad keeps in a tightly sealed container (see recipe headnotes) for up to 3 days.
- If you’re lettuce-wrapping the salad, any sturdy lettuce leaf that you like is great. I love the bitter edge of radicchio leaves, but understand that this isn’t for everyone. Iceberg, romaine, and Boston/bibb are all great.
- The avocado chickpea salad is also delicious dolloped into a grain bowl setup
- There’s a good amount of acidity in this salad to keep the avocado from browning. If you want to have some leftover, I recommend tightly packing it into a storage container and sprinkling the top with a bit of extra lemon juice. Also, an appropriately sized container where the salad goes right up to the lid is ideal. Less air = less chance of browning/oxidizing.