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.
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.
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!
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Avocado Green Goddess Chickpea Salad
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.
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