Simple Vegan Chickpea Salad with Avocado
This Vegan Chickpea Salad is creamy, fresh, and packed with texture from mashed chickpeas and avocados, shredded carrots, celery, and green onions. It’s a simple, no-cook recipe that comes together in minutes and works as a dip, sandwich filling, or easy lunch.
Ingredients
- 15.5 ounces canned chickpeas, drained and rinsed 1 can
- 1 carrot, finely grated about ½ cup
- 2 celery stalks, diced about ½ cup
- 3 green onions diced
- 2 Hass avocados divided
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp sea salt
- ¼ tsp cracked black pepper
- 3 tbsp olive oil
Instructions
- Drain and rinse chickpeas, then using a fork or potato masher, mash the chickpeas. Pro tip: leave some of the chickpeas partially mashed for better texture.15.5 ounces canned chickpeas, drained and rinsed
- Add one avocado and mash it in with the chickpeas. Note: you'll add the second avocado later.2 Hass avocados
- Fold in shredded carrots and diced celery and onions.1 carrot, finely grated, 2 celery stalks, diced, 3 green onions
- Stir in the spices, salt and pepper, olive oil, and lemon juice.1 tsp smoked paprika, 1 tsp cumin, 1 tsp sea salt, ¼ tsp cracked black pepper, 3 tbsp olive oil
- Dice and gently fold in the second avocado.2 Hass avocados
- Taste and adjust seasoning if needed.
- Serve with crackers, chips, veggies, or on toasted bread.
Notes
- Don’t over-mash. We like the extra texture you get when the chickpeas aren’t over-mashed.
- Add the second diced avocado in at the end so you don’t overmix and can still get creamy bites.
- Dice veggies small for better scoopability and shred carrots on the smaller side of a box grater.
- Don’t skip the citrus. Add a squeeze of lemon to prevent the avocados from browning and to provide a little brightness.