215 ounce canschickpeas, drained and rinsed~3 cups chickpeas
1tablespoonlemon juicefrom ½ lemon
¼teaspooncoarse saltmore to taste
½cupred onionfinely diced
10slicesbread of choice
lettuce, tomato, onionfor serving
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!
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Check out my YouTube channel to watch the full step-by-step video for Chickpea Salad 4 Ways.