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
- 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.