Curried Smashed Chickpea and Avocado Salad

• Vegan
• Gluten free

• Produce

  • 1 Avocado from mexico, large ripe
  • 2 Celery stalks
  • 1 15 oz can Chickpeas
  • 3 Green onions

• Baking & Spices

  • 1 1/2 tsp Curry powder
  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 1/4 tsp Cumin

• Drinks

  • 1 Juice

Found on thehealthymaven.com

Ingredients

• 1 15 oz can chickpeas, drained and rinsed
• 1 large Avocado from Mexico, ripe
• 2 celery stalks, chopped
• 3 green onions (whites and light green only), chopped
• juice, 1/2 lemon
• 1 1/2 tsp curry powder
• 1/4 tsp cumin
• 1/2 tsp sea salt
• optional: pinch of red pepper flakes

Directions

• In a large bowl add chickpeas and avocado and mash with a potato masher or the back of a large fork. Avocado should be completely mashed and chickpeas mashed to preference.
• Add in celery stalks, green onion, lemon juice and spices and mix to combine.
• Top onto your favorite salad, sandwich or bell pepper!
• Store in the fridge for up to 3 days.

Nutrition