Avocado chickpea salad (and a giveaway!)

Avocado chickpea salad

Who likes avocado toast? I doooo! One of my favourite ways to eat avocado is to slather it on toast with a tiny squeeze of lime juice and some salt and pepper. I’m kind of loving the fact that I can still have my beloved avocado toast throughout Vegan January. Or, even better, this souped up version – avocado chickpea salad, with spring onions and coriander, served in a soft pitta bread.

You might know by now that I love making chickpea salads as a quick and easy lunch option – I started off with simple creamy chickpea salad sandwiches, and moved on to a fancier version – lemony walnut chickpea salad with goat’s cheese. Ooh la la. I usually use mayonnaise in my chickpea salads, but since mayonnaise isn’t vegan*, I wanted to use avocados to add creaminess to this vegan version. Maria and Josh from Two Peas and Their Pod had obviously thought of the idea first, and I found a recipe on their blog that was just what I was after!

The avocados worked perfectly – when mixed with the chickpeas, you don’t get a huge amount of flavour from the avocado, but it works really well to hold everything together into a great sandwich filling. Most of the flavour comes from the spring onions and fresh coriander, which make the whole thing taste really light and fresh. These sandwiches would be great for a packed lunch!

* (I know you can buy vegan mayonnaise, but since I’m only eating vegan for a month, I don’t want to buy too many products that are specifically vegan. Plus I like avocados and wanted an excuse to use them!)

Avocado chickpea salad

On an entirely different note, who fancies a giveaway? The lovely Olena from iFOODreal has just released a brand new eCookbook called 30 Clean Quick Dinner Recipes, and she’s kindly allowing me to give away a copy for free! I’ve had a good look through the eBook and I know you’ll love Olena’s recipes – I have my eye on the Asian peanut noodle salad to eat during Vegan January, and the Tex Mex bean and quinoa skillet to have as soon as the month is over! You can read more about the book, including the full list of recipes included, over at iFOODreal.

(please note that not all of the recipes in this eBook are vegetarian, but that there are ten fully vegetarian recipes, as well as two fish/seafood recipes and eighteen meat recipes. Many of these could easily be made vegetarian by using meat substitutes!)

30 Clean Quick Dinner Recipes eBook

To win your own free copy of 30 Clean Quick Dinner Recipes, use the Rafflecopter form below.

a Rafflecopter giveaway

Since there can be only one winner of the giveaway, Olena is also rewarding the rest of you with 20% off the eBook until Friday 10th January – that’s tomorrow! So if you want to buy this awesome collection of recipes for 20% less than the original price of $7.99, get buying now over at iFOODreal.

(if you buy the cookbook now and then go on to win my giveaway, Olena will give you a full refund, so there’s no reason not to go ahead and buy it!)

Avocado chickpea salad

Avocado chickpea salad (and a giveaway!)
 
Prep time
Total time
 
Author:
Recipe type: Light lunch
Serves: 2
Ingredients
  • 400g tin chickpeas, drained (140g when drained)
  • 1 avocado
  • Juice of half a lime
  • 3tbsp fresh coriander, chopped
  • 2 spring onions, sliced
  • Salt
  • Black pepper
  • To serve: pitta bread, sliced tomato
Instructions
  1. Coarsely mash the drained chickpeas and the avocado together with a fork or potato masher, and add the lime juice, coriander and sliced spring onions. Mix well and season to taste. I served mine in a pitta bread with some sliced tomato.

If you like chickpea salads, why not try this lemony walnut chickpea salad with goat’s cheese:

Lemony walnut chickpea salad with goat's cheese

Comments

    • mary Happy and Vegan says

      Thank you for this recipe. There’s so much one can do with avocado and chickpeas. I find that they are a delicious way to forfeit on the mayo. And so healthy to. Never mind the meat. There’s plenty of protein growing right under our feet. Stuff your pita and enjoy the good earth :)

  1. Jamie @ Love Bakes Good Cakes says

    One of my goals for 2014 is to try to incorporate more “meatless” meals into our routine. I don’t think it’ll be easy with my meat-loving family, but I’m going to keep trying! :) This sounds like an easy meal idea – one that my kiddos would love! Needless to say, I’m sure I will be visiting your blog a whole lot more for recipes and inspiration! :) Thanks, Becca!

  2. Hannah says

    Oh this looks perfect! I’ve found myself in something of a food rut recently, finding it much easier to buy convenience food or snack on leftover Christmas chocolate than to actually make myself real healthy food…but I think this might just be enough to drag my lunches back from the dark side :)
    Hannah recently posted…What I Got For ChristmasMy Profile

  3. Jeanne says

    I LOVE avocado and I can eat Chick Peas all day long; however, I cannot seem to find Fresh Coriander at our local grocers. Do you think cilantro would make a nice remix? What is your suggestion?

  4. Julie @ This Gal Cooks says

    I could eat avocados every day if they weren’t so darn expensive! They are one of my favorite fruits and they do taste great slathered on toast! Your salad looks great, Becca. So does that lemon chickpea walnut salad. YUM! Pinning this and sharing on social media. Thanks for sharing at Marvelous Mondays. Have a lovely week. :)
    Julie @ This Gal Cooks recently posted…Marvelous Mondays Link Party 81My Profile

  5. Cathy says

    This looks great :-) What a unique combination of flavors come together to make something yummy!
    Checking this recipe out from the chef in training link party!
    Cathy

  6. KM Cook says

    Avocado chickpea salad is delish! Not sure how I stumbled on to this particular recipe but it is too easy and so absolutely fabulous. It reminded me of a Mexican style hummus that you prep yourself on the spot. I used the potato masher to give it a quick mushing. It tastes great on toast too. So easy and so yummy. Thanks Becca.
    PS – I’m wondering if there aren’t more applications for the garbanzos and avocado…?
    KM Cook recently posted…Corn and avocado frittersMy Profile

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