Avocado Green Goddess Chickpea Salad
Prep Time 20 minutes mins
Total Time 20 minutes mins
- 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
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.