This avocado chickpea salad is the more exciting vegan version of your classic chicken or tuna salad. The chickpeas, avocado and cashews make it a great source of protein! This recipe uses tahini instead of mayonnaise to hold everything together. I like to throw this mashed salad in a wrap and top it with grapes (which add a little sweetness) and snow peas (which add a little crunch). A delicious and healthy lunch option!
Dietary Info: Dairy-Free, Gluten-Free option
Yield: About 3 cups of salad (3 wraps)
Time: 15 minutes
*Make sure to use wheat-free wraps for the gluten-free option.
1. First of all, drain and rinse chickpeas. In a small saucepan, bring 3-4 cups of water to a boil and add chickpeas. Cook for 3-5 minutes. Drain chickpeas again and let cool.
2. In a mixing bowl, add softened chickpeas and begin mashing them with a fork. You don’t want to mash them entirely but just enough so that there are a few whole chickpeas still visible. Add avocado and continue to gently mash away. Add chopped veggies, tahini, olive oil and lemon juice and stir with a large spoon so that everything is evenly combined. Add curry powder, ground mustard, cilantro, salt and pepper and continue to combine the mixture.
3. Prepare large wraps using about a cup of the mixture for each wrap (I like to use spinach wraps- they’re my favorite). Add some greens, grapes and snow peas or your preferred toppings. Wrap it on up and you’re good to go! Serve wraps sliced in half or refrigerate chickpea salad in an airtight container if not eating immediately. Chickpea salad should stay good for 2-3 days. Enjoy!