alive logo

Smashed Chickpea Salad in Avocado Boats

Serves 4.


    Smashed Chickpea Salad in Avocado Boats

    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.


    Smashed Chickpea Salad in Avocado Boats


    • 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


    Per serving:

    • calories317
    • protein8g
    • fat22g
      • saturated fat3g
      • trans fat0g
    • carbohydrates27g
      • sugars4g
      • fibre12g
    • sodium129mg



    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.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.