Tropical Chic-ado Salad

Posted by Alayne Gardner-Carimi on

The perfect healthy lunch or dinner! This easy smashed chickpea salad can be eaten as a sandwich or served on greens, toast, or eaten as a dip with pitas or veggies! 

Ingredients (4 servings)
¼ cup fresh cilantro (or parsley), chopped 
2 Tbsp green onion, chopped 
15 oz can chickpeas, drained and rinsed (1.5 cups cooked)
1 ripe avocado 
2 tsp lemon juice, freshly squeezed
2 Tbsp vomFASS Mango Balsamic
2 Tbsp vomFASS Lemon Extra Virgin Olive Oil 
salt & pepper to taste

Chop up the cilantro and green onion. Set aside.
In a medium bowl, using a fork or potato masher, smash the chickpeas.
Slice the avocado in half, remove the pit, and scoop out with a spoon. 
Add avocado and lemon juice to the bowl of chickpeas and mash together.

Fold chopped cilantro, green onion, vomFASS Mango Balsam, and Lemon Extra Virgin Olive Oil into the chickpeas and avocado mixture. 
Season with salt and pepper, to taste. 
Spread chickpea avocado salad on bread and top with your favorite sandwich toppings. 
You can stuff the spread into an endive or other lettuce leaf and serve for a beautiful and delicious appetizer, or serve as a dip with cut-up veggies, crackers, or pita chips.
Note: Best eaten the day it is made because it will turn brown due to the avocado.

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Photo Credit: Eat Plant-Based

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