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–+ servings

Avocado and Chickpea Salad

Author Rachel
Yield 1
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Description

I love making this salad and could eat this every day. The salad could not be simpler to make and can be enjoyed all by itself, as a side, a spread, or as a dip. It's addictive!
Kosher, Vegan, Pareve

Equipment

Ingredients

  • 1 can 14-15 oz (400-430 grams) chickpeas
  • 2 ripe avocados
  • 2 tablespoons green onion chopped
  • juice from 1 small lemon
  • salt and pepper to taste

Instructions

  • Rinse and drain the chickpeas.
  • Using a fork or potato masher, smash the chickpeas and avocados in a medium bowl. Mix in the green onion and the lemon juice.
  • Season with salt and pepper, to taste.
  • This salad is best eaten the day it is made.
Tried this recipe? Tag@mamalivingabroad