This chickpea salad uses the flavors of a classic potato salad (like dill, celery, and onions) but instead of mayo, the recipe employs the texture deliciousness of avocados to give the dish a creamy texture. The only way to improve on an already stellar chickpea salad would be to make the bowl and avocado – and so here we are!

Chickpea Salad Stuffed Avocados [Vegan, Gluten-Free]

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Calories

334

Serves

2-4

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Ingredients

  • 1 can chickpeas
  • 1 stalk celery, chopped
  • 1/2 red onion, diced
  • 2 avocados
  • 1/2 lemon, juiced
  • 2 teaspoons garlic powder
  • 1/2 tablespoon fresh dill
  • Salt and pepper to taste
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Preparation

  1. Halve and pit the avocados. Remove the flesh from each, leaving a bit of flesh around the sides of the avocado to keep the structure.
  2. Roughly mash together the chickpeas and avocado using the back of a fork. You can also pulse ingredients together in a food processor. Leave some chickpeas whole for the chunky texture.
  3. Add in the remaining ingredients, tasting, and seasoning as you go.
  4. Stuff each avocado skin with chickpea salad.
  5. Top this with extra dill and salt and pepper.
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Nutritional Information

Per Serving: Calories: 334 | Carbs: 36 g | Fat: 17 g | Protein: 9 g | Sodium: 478 mg | Sugar: 0 g Calculation not including salt to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.