Avocado Chicken Salad Recipe
Avocado Chicken Salad Recipe saves lunch again, because pretending leafy greens solve everything feels cheaper than retail therapy sometimes.
This vegan avocado chicken salad swaps actual chicken for chickpeas, delivering creamy texture without guilt or complicated decisions today.
Grab fork, fix crown, and enjoy plant-based drama served inside the Avocado Chicken Salad Recipe bowl confidently.
Avocado Chicken Salad Recipe
Avocado Chicken Salad Recipe combines mashed avocado, chickpeas, herbs, and crisp vegetables into a creamy, satisfying vegan meal.
Ingredients
- Ripe avocados — 2 medium
- Chickpeas — 1 can 15 oz, drained
- Celery — ½ cup diced
- Red onion — ¼ cup finely chopped
- Lemon juice — 1 tablespoon
- Olive oil — 1 tablespoon
- Garlic powder — ½ teaspoon
- Salt — ½ teaspoon
- Black pepper — ¼ teaspoon
- Fresh dill — 1 tablespoon chopped
- Dijon mustard — 1 teaspoon
Instructions
- Place chickpeas (15 oz) into a mixing bowl.
- Mash chickpeas using a fork until chunky.
- Add 2 avocados, then mash until creamy.
- Mix in celery (½ cup) and red onion (¼ cup).
- Add lemon juice (1 tablespoon) and olive oil (1 tablespoon).
- Stir in garlic powder (½ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon).
- Add dill (1 tablespoon) and Dijon mustard (1 teaspoon).
- Stir until evenly combined.
- Chill for 10 minutes before serving if desired.
Notes
Nutritional values (per serving)
Calories: 320Total Fat: 18 g
Saturated Fat: 3 g
Carbohydrates: 28 g
Fiber: 9 g
Protein: 9 g
Vitamins and minerals (per serving)
Vitamin C: 18%Vitamin K: 22%
Folate: 20%
Potassium: 15%
Magnesium: 12%
Any additional notes/tips to enhance the flavor for the recipe
- Add chopped pickles for tangy flavor.
- Smoked paprika adds depth.
- Serve on toasted sourdough or lettuce wraps.
- Extra lemon juice brightens taste.
- Chill mixture for thicker texture.
