Chickpea Avocado Salad

BY TERRI EDWARDS

This Chickpea Avocado Salad is by far my favorite vegan sandwich of all time. Something about the flavors of lime, avocado, and cilantro just thrill my taste buds. Serve as a sandwich spread or as a dip with cut-up veggies, crackers, or pita chips. It’s also perfect for picnics!

Photos by Terri Edwards

Prep time 10 minutes Servings 4

INGREDIENTS

• 1.5 cups cooked chickpeas (1 can) • 1 ripe avocado • 1/4 cup fresh cilantro, chopped • 2 Tablespoon green onion, chopped • 1 juice from one lime (2-3 Tbsp) • salt and pepper to taste

1. In a medium bowl, using a fork or potato masher, smash the chickpeas 2. Slice the avocado in half, remove the pit, and scoop out with a spoon. 3. Add avocado to the bowl and mash in with the chickpeas. 4. Chop up the cilantro, green onion. Add them plus the lime juice to the bowl with chickpeas and avocado mixture. 5. Season with salt and pepper, to taste. 6. Spread chickpea avocado salad on bread and top with your favorite sandwich toppings. My homemade Vegan Mayonnaise goes perfectly with this. 7. I like to add fresh spinach leaves. Or you can stuff the spread into endive or other lettuce leaf and serve for a beautiful and delicious appetizer! 8. Note: This salad also makes a great dip. Serve with cut-up veggies, crackers, or pita chips.

Best eaten the day it is made because it will turn brown due to the avocado.

INSTRUCTIONS

5-MINUTE VEGAN MAYONNAISE

BY TERRI EDWARDS

This easy low-fat vegan mayonnaise recipe requires only 5-minutes, 5-ingredients, and a blender to make! It is completely egg-free and dairy-free and oil-free.

Prep Time 5 minutes Servings 32 Tbsp (1 pint)

INGREDIENTS

• 1 package silken tofu • 1 Tablespoon sweetener (I use sucanat or less refined sugar) • 1 Tablespoon red wine vinegar or fresh lemon juice • 1 Tablespoon Dijon mustard • ¼ teaspoon fine sea salt

INSTRUCTIONS:

1. Open the container and drain water. I do this by setting it on paper towels for about 10-15 minutes. I’ve used a couple of different sizes–one 12 oz (340 grams) and the other 15 oz (425 grams)–with success. The small size difference didn’t cause any issues with flavor or taste.

2. Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy.

This recipe will keep in the refrigerator for about 10 days. This makes approximately 1 pint of mayo.