Avocado Green Goddess Chickpea Salad

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

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Avocado Green Goddess Chickpea Salad

5 from 1 vote
Prep Time 20 mins
Total Time 20 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.

with love, Ali

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Recipe Rating




comments

  • Do you have a vegan/non-dairy product suggestion to replace the yogurt?
    • You could definitely use a non-dairy yogurt!
  • 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 🙏
    • Hi, Swarna! Great question. This recipe will last up to 2 days in the fridge. Because of the avocado it will brown!
  • There is an issue with the formatting in the 'ingredients' section
    • Thanks for letting us know! We'll look into that now.
  • Would anyone know how many WW (green) points this would be?
    • Unfortunately, we do not calculate WW points but if you input the ingredients in a tracker it should give you a good idea!
  • 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!
    • Let us know how that goes - would love to hear more feedback! Thanks for being honest!
  • LOVED this recipe! I didn’t have tarragon or pimento (subbed roasted red pepper), and I measured with my heart :) I plan to make this on repeat during the summer! The filling would be great on wraps too. Thanks for the recipe Ali!