This classic retro appetizer skips the shellfish, getting a vegan makeover with chickpeas instead. And the healthy, monounsaturated fats in the avocado not only taste rich and luxurious, but also work to promote cardiovascular health.
Tip: Transform leftover chickpea salad into a grain-free taco by adding it to the centre of a romaine lettuce leaf. Or scoop on top of cucumber rounds for a quick snack or appetizer.
1 1/2 cups (350 mL) cooked chickpeas, drained and rinsed if using canned
1/4 cup (60 mL) finely chopped dill pickles
1/4 cup (60 mL) finely diced red onion
2 Tbsp (30 mL) vegan mayonnaise
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) chopped fresh dill
1/4 tsp (1 mL) ground black pepper
2 avocados, chilled, halved, pits removed
In large bowl, smash chickpeas with fork or potato masher until mixture holds together, leaving some texture. Stir in remaining ingredients. Place avocado halves, cut side up on serving plates and mound chickpea salad mixture on top (there will likely be leftovers). Serve immediately.