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!
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
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 tablespoon of tahini
1 tsp dijon mustard
juice of 1 lemon
1/4 tsp garlic powder
salt, pepper and red pepper flakes to taste
Mix ingredients together in a large bowl. Adjust spices to your liking.