Avocado Chickpea Salad

Scale

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.

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

Find it online: https://naturallyella.com/chickpea-salad-avocado/