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Ingredients
- 1 cup cooked chickpeas , no salt added, drained and rinsed
- 1 stalk celery , finely chopped
- 1 green onion (spring onion) , chopped
- 2 tbsp vegan mayonnaise (or alternative)
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tbsp fresh dill , chopped
- 4 cups mixed greens
- 1/2 avocado , sliced
Dressing
- 1 lemon , juiced
- 1 tsp dijon mustard
- 1 tbsp olive oil
- salt + pepper , to taste
Ingredients
Dressing
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Instructions
- In a medium bowl, mash the chickpeas using a fork. Add celery, onion, mayonnaise, 1 tsp mustard, 1 tbsp lemon juice, lemon zest, and dill until combined.
- Add greens to two bowls. Top with chickpea “tuna” and avocado slices.
- In a small bowl whisk together the juice of 1 lemon, 1 tsp mustard, olive oil, salt and pepper. Drizzle over salads and enjoy!
Love this!
Why does it say cooked chickpeas in the recipe? Should I bake them or put them in a skillet before making the recipe?
Hi Kathy! Canned chickpeas are already cooked, which is what this recipe is referring to. If you have a preferred method of cooking chickpeas, you can certainly bake them or put them in a skillet, too! If you buy dry, raw chickpeas (also called garbanzo beans), then they would need to be cooked which is usually by boiling. I hope this helps, Kathy!