in Recipes

Avocado with chickpea salad

updated

Spread the love

Ingredients for 4 servings:

  • 220 g chickpeas, cooked
  • 2 stalk(s) celery
  • 1 spring onion(s)
  • 2 tbsp coriander, fresh
  • 4 tbsp mayonnaise, vegan
  • 1 tsp cumin powder
  • 1 tsp sweet paprika powder
  • ½ tsp salt
  • some pepper
  • 1 tsp lemon juice
  • 2 avocados

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

surprisingly crisp and fresh

Rinse the chickpeas with water, drain in a sieve, and coarsely puree. It’s okay to include some larger pieces in the pureed mixture. Wash, trim, and finely dice the celery stalks and spring onions. Wash the cilantro, shake dry, and finely chop. Place the chickpeas, celery, spring onions, and cilantro in a bowl and mix with the mayonnaise. Add the cumin and paprika and season with salt, pepper, and lemon juice. Halve the avocados, remove the pit, fill with the chickpea salad, and serve. 311 kcal per serving.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pastries

Cherry Michel