10 Minute Avocado Chickpea Salad

This avocado chickpea salad has become a staple in my weekly lunch rotation. It’s plant-based, loaded with flavor and takes less than 10 mins to make from start to finish to make. You might even already have all of the ingredients on hand!

IMG_5017.JPG

The best part about this avocado chickpea salad (besides how quick it is) is that it’s super versatile. Eat it between 2 slices of toasted sourdough, in a wrap, on a salad, with some seeded crackers and veggies…the options are endless!


10 Minute Avocado Chickpea Salad

Serves 2


Ingredients

  • 1 can of chickpeas, drained/rinsed and roughly chopped with knife (there should be a mixture of small pieces and whole chickpeas)

  • 1/4 red onion, finely diced

  • 3 large celery stalks, halved lengthwise and diced

  • 1 mashed avocado

  • 1 heaping tablespoon of tahini

  • juice of 1 large lemon

  • 1/4 tsp garlic powder

  • salt, pepper and red pepper flakes to taste

Directions

  1. Mix ingredients together in a large bowl. Adjust spices to your liking.

Print Friendly and PDF