Meet my new favorite lunch. It tastes ridiculously similar to traditional egg salad, but there’s nothing traditional about it.
A surprising combination of chickpeas and creamy avocado give this dish its egg-salad-like texture. I wish I could take the credit with coming up with this brilliant mix, but I owe the idea to my sister-in-law… she shared it with me over a year ago, as her vegetarian solution to tuna salad cravings! The texture reminds me more of egg salad than tuna salad, but the flavor is spot-on.
The beauty of this salad is that the flavor is totally customizable. I love the traditional flavor of egg salads made with mustard and dill, but I have a feeling it would also be delicious with any of your favorite herbs and seasonings. You could add basil, garlic, and lemon juice for a pesto version, or cilantro, jalapeno, and lime juice for some Mexican flare. The possibilities are endless!
One (15 oz.) can chickpeas, or 1 1/2 cups freshly cooked chickpeas
1 ripe avocado, pitted
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/4 cup diced red onion
1/4 cup diced red pepper
1/2 cup diced cucumber
2 tablespoons fresh minced dill
If using canned chickpeas, rinse and drain them well. In a large bowl, combine the avocado and chickpeas, and roughly mash with a fork to combine. Add in the Dijon mustard, lemon juice, salt, red onion, red pepper, cucumber, and dill, then stir well to combine. (The cucumber, dill, and lemon juice add a fresh pickle-like flavor.)
Adjust the seasonings to taste, then serve however you like. It makes a delicious salad topper or sandwich filling!
Store any leftovers in a sealed container in the fridge for up to 3 days.