Avocado Chickpea Salad
Prep time: 
Total time: 
Serves: 6 servings
Avocado Chickpea Salad is inspired by the California BLT- smoky flavor, crunchy lettuce, sweet tomatoes, and creamy avocado. Make ahead and eat all week.
  • 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
  • 2 avocados, sliced and scooped out of the skin
  • 1.5 cups chopped celery
  • 1.5 cups quartered cherry tomatoes
  • Juice of 1 lime
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon salt
  • Cayenne and pepper to taste
  1. In a large bowl, mash chickpeas and avocados with a fork until well-incorporated and only a few whole chickpeas remain. (Alternatively, pulse in a food processor and scoop into a large bowl.)
  2. Add remaining ingredients to chickpea-avocado mixture and stir until combined. Adjust seasonings to taste.
  3. Refrigerate for up to one week. Serve as a filling for sandwiches, wraps, or lettuce wraps.
Recipe by Plant Eaters' Manifesto at http://www.planteatersmanifesto.com/avocado-chickpea-salad/