Chickpea & Avocado “Egg” Salad (Vegan, Soy-free, Nut-free)

By SpartyGreenMom

Ingredients

• Serves 2-4
• One (15 oz.) can chickpeas, or 1 1/2 cups freshly cooked chickpeas
• 1 ripe avocado, pitted
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
• 1/4 cup diced red onion
• 1/4 cup diced red pepper
• 1/2 cup diced cucumber
• 2 tablespoons fresh minced dill

Details

Servings 2
Adapted from detoxinista.com

Preparation

Step 1

If using canned chickpeas, rinse and drain them well. In a large bowl, combine the avocado and chickpeas, and roughly mash with a fork to combine.
Add in the Dijon mustard, lemon juice, salt, red onion, red pepper, cucumber, and dill, then stir well to combine. (The cucumber, dill, and lemon juice add a fresh pickle-like flavor.)
Adjust the seasonings to taste, then serve however you like. It makes a delicious salad topper or sandwich filling!
Store any leftovers in a sealed container in the fridge for up to 3 days.