215 ounce canschickpeas, drained and rinsed~3 cups chickpeas
1tablespoonlemon juicefrom ½ lemon
½teaspoonground mustard
½teaspoongarlic powder
¼teaspooncoarse saltmore to taste
½cupred onionfinely diced
¼cupceleryfinely diced
¼cupcarrotfinely diced
¼cuppumpkin seeds
¼cupsunflower seeds
10slicesbread of choice
lettuce, tomato, onionfor serving
Instructions
Remove the skin and seed from avocado. Add avocado to a bowl with chickpeas, lemon juice, ground mustard, garlic powder and salt. Mash with a fork or potato masher until mostly broken down and only a few whole chickpeas remain.
Add the onion, celery, carrot, pumpkin seeds and sunflower seeds. Stir together until combined. Taste for salt and pepper.
Serve smashed avocado salad on bread with sandwich toppings of choice. Enjoy!
Video
Notes
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. To slow the natural browning of the avocado salad, press a piece of plastic wrap directly onto the salad before covering and refrigerating.Check out my YouTube channel to watch the full step-by-step video for Chickpea Salad 4 Ways.