Smashed Chickpea Salad in Avocado Boats - alive magazine
This classic retro appetizer skips the shellfish, getting a vegan makeover with chickpeas instead. And the healthy, monounsaturated fats in the avocado not only…
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Cooking tools:
- Potato masher
- Fork
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Serving platter
- Colander
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/2 cups (350 mL) cooked chickpeas, drained and rinsed if using canned
- 1/4 cup (60 mL) finely chopped dill pickles
- 1/4 cup (60 mL) finely diced red onion
- 2 Tbsp (30 mL) vegan mayonnaise
- 1 Tbsp (15 mL) lemon juice
- 1 Tbsp (15 mL) chopped fresh dill
- 1/4 tsp (1 mL) ground black pepper
- 2 avocados, chilled, halved, pits removed
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