- Mash gently: Keep it chunky, not smooth.
- Use ripe avocado: Softer avocado means creamier salad.
- Season last: Pickles add salt, so taste first.
- Brighten it up: A splash of pickle juice helps.
- Chill briefly: 10–15 minutes improves texture.
- Mixed diets: Let everyone choose bread or grains.
- Fix leftovers: Add yogurt or lemon if thickened.
- Storage: Keep in an airtight container in the fridge for up to 2 days.
Chickpea Avocado Salad (Creamy with Greek Yogurt)
Servings: 4 people or more
- 1 can chickpeas drained - 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas
- 1 ripe avocado
- ½ cup (60 g) pickles finely chopped, dill or regular
- 1 rib celery finely chopped
- 1 green onion chopped
- ½ cup (50 g) radishes optional - thinly sliced
- 2 tablespoons fresh herbs like parsley, chives, dill, or 1 teaspoon dried
- ½ cup (130 g) Greek yogurt
- 1 tablespoon mustard Dijon or yellow
- ¼ teaspoon salt plus more to taste + black pepper
- Mash the chickpeas: Add 1 can chickpeas (rinsed) and 1 ripe avocado to a large bowl. Mash with a potato masher or sturdy fork until chunky and creamy. Do not mash until smooth.
- Add the rest: Add ½ cup pickles, 1 rib celery, 1 green onion, ½ cup radishes, 2 tablespoons fresh herbs (all chopped), ½ cup Greek yogurt, 1 tablespoon mustard, ¼ teaspoon salt, and pepper.Mix gently until creamy. Taste and adjust. A small splash of pickle juice adds brightness.
- Serve: Enjoy as a dip, in a sandwich, wrap, or bowl.
Substitutions
- Chickpeas –> white beans, cannellini beans, or mashed lentils
- Avocado –> extra Greek yogurt or hummus
- Greek yogurt –> low-fat Greek yogurt, Skyr, or dairy-free yogurt
- Pickles –> relish, chopped olives, or capers
- Radishes –> cucumber, celery, or fennel
- Celery –> green apple or cucumber
- Green onion –> red onion, shallot, or chives
- Capers –> chopped olives or extra pickles
- Fresh herbs –> dried herbs or a squeeze of lemon juice
