Chickpea Avocado Salad | Mississippi Vegan

Add 1 can of chickpeas that has been drained and rinsed to a bowl.

Add a pinch of cayenne, a few cracks of black pepper, and a good amount of sea salt to the chickpeas.

Add olives to the mixture.

Add a little nutritional yeast to the bowl.

Mash about half of the chickpeas, ensuring a nice texture remains.

Add aromatics such as dill and parsley, along with olives for saltiness.

Add crunchy celery and pickles for texture, and marcona almonds as a secret ingredient.

Slice and add 1 clove of garlic, then transform it into a paste by smashing it with a knife and adding a little salt to help break it down.

Add about 1 tablespoon of minced shallot to the mixture.

Add 1/2 cup of rough chopped celery to the salad.

Add chopped dill pickles to the bowl.

Add Castelvetrano olives, roughly chopped.

Add fresh parsley, fresh dill, and green onion to the salad, reserving some for garnish.

Add marcona almonds to the mixture, reserving a little for garnish.

Add 2 teaspoons of red wine vinegar and 2 teaspoons of whole-grain mustard to the salad.

Add vegan mayo and a drizzle of cold pressed olive oil for richness (optional).

Cut 1 ripe avocado into fourths, remove the skin, and cut into bite-sized chunks before gently folding it into the salad.

Preheat the oven to 400°F to toast the bread.

Transfer the chickpea salad to a serving bowl and garnish with reserved ingredients.

Toast bread for about 5 minutes until it has a nice crust but remains soft.

Slice the toasted bread into sandwich-sized pieces.

Serve the salad in cups of lettuce or with crackers, and add optional sliced cucumber, sliced tomatoes, or halved cherry tomatoes.

Equipment Needed

Spice Level:

Dietary