Ingredients
The following ingredients have 2 Servings
- 1 ripe avocado
- 1 3/4 cups chickpeas, cooked or canned and drained (1 can)
- 2 tablespoons freshly squeezed lemon juice (or more to taste)
- 1 1/2 tablespoons freshly chopped dill
- Salt and pepper to taste
Instruction
- Add the chickpeas to a small mixing bowl and cut the avocado into chunks.Add the avocado and the rest of the ingredients to the mixing bowl and mash together using a potato masher. I like to leave a little texture, but you can make the mixture as chunky or smooth as you like. Add salt and pepper to taste, and more lemon juice if desired.
- Serve the salad on toasted bread, with crackers, scooped on top of salad, or however you might use egg salad. If vegan, make sure any accompaniments are vegan; if gluten free make sure that any accompaniments are gluten free.
