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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]

$2.99
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Calories

334

Serves

2-4

Ingredients You Need for Chickpea Salad Stuffed Avocados [Vegan, Gluten-Free]

  • 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

How to Prepare Chickpea Salad Stuffed Avocados [Vegan, Gluten-Free]

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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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.


About The Author

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Kat Condon

See My Recipes

Kat Condon is the health coach and gluten-free recipe developer behind Katalyst Health. A fitness fanatic and self-proclaimed burpee lover, Kat uses her passion for healthy living to inspire her readers to make better choices in the kitchen with her simple healthy recipes.

Comments

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  1. I love this. my only problem was the avocadoes I had bought were blackening; but I scooped it out and mixed all the ingredients together and it was delicious. I even put it in a lettuce leaf when the avocado was bad. I love that I don\’t have to use mayo and it is gluten free too. Did I mention how quick this recipe is?