A great vegan lunch option is this chickpea avocado salad. It’s delicious on a sandwich or on top of mixed greens. It’s got lots of healthy fats that will keep you feeling fuller longer. So for anyone like me that gets hungry every hour at work, it’s a good packed lunch because it leaves me super satisfied all afternoon long.
Because it’s only two ingredients that are easy to pick up during your weekly food shop, this salad is extra time and wallet friendly. And not to mention, the mashing is a good form of exercise – I worked up a sweat! As a replacement for a chicken salad or egg salad, Hubby likes this for lunch on multigrain bread with some fresh greens, with a handful of potato chips. Enjoy!
1 can chickpeas, drained
1 avocado, chopped
Salt and pepper
Add drained chickpeas and chopped avocado to a bowl. Use a fork to mash together until most of the chickpeas and all of the avocado are completely mashed. I like to leave a little texture in the chickpeas rather than making it completely smooth. Then, add fresh cracked salt and pepper to taste and mix it in.
Makes enough for 2 sandwiches