Go Back

Avocado Chicken Salad Recipe

Emily Carter
Avocado Chicken Salad Recipe combines mashed avocado, chickpeas, herbs, and crisp vegetables into a creamy, satisfying vegan meal.

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 320 kcal

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: 320
Total 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.