Description
A simple, fresh salad combining smashed chickpeas, creamy avocado, and bright pesto flavor.
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 ripe avocado, mashed
- 1/4 cup prepared basil pesto
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups mixed greens
Instructions
- Place the rinsed and drained chickpeas in a medium bowl.
- Add the mashed avocado, pesto, lemon juice, salt, and pepper to the bowl.
- Use a fork to gently smash the chickpeas until they are partially broken down and mixed with the avocado and pesto. Do not overmix; some whole chickpeas are fine.
- Divide the mixed greens among serving plates.
- Spoon the smashed chickpea mixture over the greens.
- Serve immediately.
Notes
- You can add chopped celery for extra crunch if desired.
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: smashed chickpea, avocado pesto salad, vegan salad, easy lunch, chickpea salad