The second the temperature gets above 60˚F, it's hard to pull me back inside. In fact, as I'm writing this, I'm sitting on my patio, soaking up a bit of afternoon sun. So it should come as no surprise that I start to also focus on recipes that go well in a picnic setting.

This avocado chickpea salad is a bit of an amalgamation between this egg salad recipe and this chickpea deli salad from Sprouted Kitchen. It's meant to scooped up with a solid cracker or served on a perfect slice of bread.

Best of all, it uses mostly pantry ingredients (like my favorite chickpea) but is still fresh tasting with help from the herbs and the California Avocados. Also, I made a batch of these crackers (with sesame oil) which helped me use up a few seeds I've had stashed in the freezer!

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Avocado Chickpea Salad

4 servings

Prep Time: 10 minutes minutes

• 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)

1. 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.
2. In a separate bowl, whisk together the mayo, lemon juice, and olive oil.
3. 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.
4. Serve on a sandwich or with crackers.

Notes

Tips + Tricks: Make the salad without the avocado up to 24 hours in advance. Fold in the avocado just before serving.

Use up leftover ingredients: herbs, chickpeas, mayo

Prep Time: 10 minutes minutes