Smashed Chickpea Avocado Salad
An amazing vegetarian smashed avocado chickpea salad. The creamy, ripe avocado replaces the mayo in this recipe. Cranberries and lemon give it a nice sweet tang too! Adapted from: Monique of AmbitiousKitchen.com
Salads and Dressings
rinsed and drained
large ripe avocado
freshly squeezed lemon juice
minced bell peppers
, either red or green
freshly ground pepper
, to taste
, to taste
, of choice
In a medium bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces.
Stir in lemon juice, onion powder, garlic powder, bell pepper, onions, and cranberries. Season with salt and pepper to taste.
Place in refrigerator until ready to serve (best within 1-2 days).
To serve: Place 1/4 mixture on each lettuce leaf and roll up. Can also be served as a salad or a sandwich or even a dip for veggies.
This make a great sandwich on your favorite gluten-free bread.
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