Avocado Green Goddess Chickpea Salad

vegetarian
Avocado Green Goddess Chickpea Salad

Who knew chickpeas could taste so good! This chickpea salad sandwich has so many fresh herbs, it’s refreshing, fragrant, filling, and plant based. With healthy fats like avocado and Greek yogurt, you’ll love how tangy and satisfying this salad is.

Avocado Green Goddess Chickpea Salad

Ever since I stopped eating meat, I’ve been craving only one thing: my Avocado Green Goddess Chicken Salad. It’s the perfect summer sandwich – it’s crunchy, it’s filling, it has such a great refreshing fragrance thanks to the herbs, and it’s protein packed and overall a nutritious meal.

Avocado Green Goddess Chickpea Salad

So what’s a primarily plant based woman to do? Make a veggie version! I chose here to use chickpeas, because chickpeas have a hearty consistency and when you mash them but leave some of the chickpeas mostly whole, the consistency is chunky like a chicken.

Avocado Green Goddess Chickpea Salad

I don’t have much else to say about this chickpea salad other than you have to make it. Like, it’s a must make this summer. I will warn you, it does take a little prep work but it’s totally worth it. I saved my chickpea salad in the fridge for 3 days and on the third day, it did start to brown, so I would recommend saving these for 1-2 days max.

You can enjoy it in lettuce cups, on some greens, in a wrap, or as a sandwich, as I did!

Avocado Green Goddess Chickpea Salad

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

Inspiralized

Recipe

Avocado Green Goddess Chickpea Salad

Prep Time20 mins
Total Time20 mins

Ingredients

  • For the dressing:
  • 1 ripe Haas avocado halved, pitted, and peeled
  • 1 cup nonfat plain Greek yogurt
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh tarragon leaves
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard?2 scallions chopped
  • 1 large garlic clove crushed
  • salt and pepper
  • For the chickpea salad:
  • 1 15oz can chickpeas, drained and rinsed
  • 2 stalks celery chopped
  • 1 small white or red onion chopped
  • 1 4 oz jar diced pimiento peppers drained
  • For the sandwich:
  • 8 pieces of whole wheat bread I love Dave’s Killer
  • lettuce of choice
  • 2 carrots peeled, julienned

Instructions

  • Place all of the ingredients for the dressing in a food processor and pulse until creamy. Taste and adjust, if needed. Transfer to the bottom of a large mixing bowl.
  • Place the chickpeas in the bottom of a large mixing bowl and mash lightly, you want 70-30 mashed to whole ratio for the best consistency. To the bowl, add the celery, onion, and pimientos, the prepared dressing, and toss well to combine.
  • Toast the bread.
  • Build the sandwiches using the chickpea salad, lettuce, and carrots. Serve.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

10 comments

Suzanne says:
Do you have a vegan/non-dairy product suggestion to replace the yogurt?
Meaghan says:
You could definitely use a non-dairy yogurt!
Swarna says:
Can you please let me know If this recipe can be prepared and stored in the fridge and how many days will it last? Thanks 🙏
Meaghan says:
Hi, Swarna! Great question. This recipe will last up to 2 days in the fridge. Because of the avocado it will brown!
Jane says:
There is an issue with the formatting in the 'ingredients' section
Meaghan says:
Thanks for letting us know! We'll look into that now.
Anonymous says:
Would anyone know how many WW (green) points this would be?
Meaghan says:
Unfortunately, we do not calculate WW points but if you input the ingredients in a tracker it should give you a good idea!
Anonymous says:
A think it was too much lemon for me and maybe too many combinations with the tarragon, scallions and cilantro. Maybe I did something wrong but I am getting a spicy/bitter taste. Will def try it again and make a few tweaks!
Meaghan says:
Let us know how that goes - would love to hear more feedback! Thanks for being honest!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...