The best way to start Spring Equinox is a salad right? Better yet, another version of chickpea avocado salad because one, two, three how many other recreations is never enough.
My Twitter timeline was covered in chickpea salad pictures and thus had me hankering to make the quick, yummy lunch-- perfect topper to crackers or sandwich filling. Unfortunately, I didn't have celery or vegan mayo, but someone suggested Dijon Mustard. It adds a nice component to this flavorful salad. Again, I am ever so thankful for having helpful vegan and plant based followers.
Chickpea Avocado Salad Ingredients and Preparation
1 can chickpeas
1 avocado
1 tomato, diced
1 sheet of nori, crushed
1/4 cup red onion
3 tablespoon nutritional yeast
1 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon Dijon Mustard
1/2 teaspoon paprika
1/4 teaspoon black salt
1/4 teaspoon black pepper
In a food processor or blender, pulse chickpeas and half an avocado together until chunky. Not too creamy a consistency here.
Stir in the remainder of the ingredients.
Top with other half of avocado.
I did something similar the other day. So yummy
ReplyDeleteI agree!!! I'm probably going to have a variation of chickpea salad every week.
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