Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons minced fresh dill
  • 2 scallions, minced
  • 2 tablespoons lemon juice
  • 3 tablespoons mayo or greek yogurt
  • 1 tablespoon olive oil
  • 1 just-ripe California Avocados
  • Salt and pepper, to taste

Instruction

  • Working in a couple of batches, roughly chop the chickpeas and place in a bowl. Add the minced herbs and scallions to the chickpeas and give a quick toss.
  • In a separate bowl, whisk together the mayo, lemon juice, and olive oil.
  • Cut the avocado in half, remove the pit, and cut each half into ¼” cubes (see note). Place in the bowl and pour the mayo mixture over the chickpeas and avocado. Toss until well combine. Taste and add salt/pepper to your preferred taste.
  • Serve on a sandwich or with crackers.