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Easy vegan summer lunch: Lemon avocado chickpea salad

Written by Caroline DiNicola Fawley
Easy vegan summer lunch: Lemon avocado chickpea salad

Let’s face it; sometimes it’s just too hot to cook. Instead of ordering takeout, try this lemon avocado chickpea salad. There is no stove or oven required with this healthy and delicious plant-based recipe! It’s creamy, refreshing and a bit spicy (from the garlic).

Enjoy it over greens, or on whole-grain bread. Either way, it’s easy to make and packed with healthy veggies and spices.

Serves: 4

Cook time: 10 minutes

Ingredients

1 can garbanzo beans

1 ripe avocado

1 lemon (juice)

1 TBS ground mustard seed

½ tsp celery seed

2 teaspoons dill

1 garlic clove

3 celery stalks, diced

¼ red onion, diced

sea salt and pepper to taste

1 tomato, sliced

2 handfuls arugula

Whole-grain (or GF) bread (for a chickpea salad sandwich)

Directions

  1. Smash together beans, avocado, lemon, garlic, and spices.

  2. Dice onion and celery, and mix into bean mixture

    1. For a sandwich: heap on whole-grain (or GF) bread with sliced tomato and arugula. Try it open-faced with just once slice of bread!

    2. For a salad: Pile heavily on a bed of arugula and sliced tomato. Drizzle lightly with balsamic vinegar

 

By Caroline DiNicola Fawley

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