Ingredients

For the salad:

1 ½ cups (1 15-oz can) cooked chickpeas, drained
2 medium-large ripe avocados
¼ cup fresh lemon juice
1 teaspoon Dijon mustard
1 stick celery, finely chopped
2 tablespoons finely chopped dill pickle (from 1 medium pickle)
2 tablespoons capers, minced
¼ cup chopped chives
Sea salt and ground black pepper, to taste

For serving:

Boston/bibb lettuce leaves OR radicchio leaves
Fresh bread
Sliced cucumber
Sliced radishes
Roasted tempeh
Shredded chicken
Other protein of choice

Directions

In a medium bowl, slightly mash 1 15oz can of chickpeas with a fork. You still want whole pieces of chickpea, so don’t fully mash.

Cut 2 medium avocados in half, remove the pit, and extract the flesh with a spoon. Transfer the avocado to another medium bowl. Add ¼ cup lemon juice, 1 tsp dijon mustard, salt and pepper (to taste) to the bowl and then mash the avocado mixture until mostly smooth.

Add the mashed chickpeas, 1 chopped celery stalk, 2 tbsp finely chopped pickle, 2 tbsp minced capers, and ¼ chopped chives to the bowl.

Fold the avocado chickpea salad mixture together with a spatula until just combined. Check for seasoning and adjust accordingly. Serve the avocado chickpea salad with lettuce wraps or in between fresh bread slices with other add-ins. Salad keeps in a tightly sealed container for up to 3 days.

Macros (per 1 cup) : 343 cal / 9 g protein / 38 g carbs / 19 g fat / 14 g fibre

From The First Mess https://thefirstmess.com/2019/03/20/vegan-avocado-chickpea-salad-recipe/