Easy vegan summer lunch: Lemon avocado chickpea salad
It’s just too hot to cook. Instead of ordering takeout, try this lemon avocado chickpea salad. There is no stove or oven required with this plant-based recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mamasezz.com.
Cooking tools:
- Citrus press
- Potato masher
- Can opener
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Spoon
- Serving bowl
- Plate
Ingredients
- 1 can garbanzo beans
- 1 ripe avocado
- 1 lemon (juice)
- 1 TBS ground mustard seed
- ½ tsp celery seed
- 2 teaspoons dill
- 1 garlic clove
- 3 celery stalks, diced
- ¼ red onion, diced
- sea salt
- pepper
- 1 tomato, sliced
- 2 handfuls arugula
- Whole-grain (or GF) bread (for a chickpea salad sandwich)
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