I made these vegetarian chickpea salad boats for lunch today!
Ingredients
Recipe serves 8-10
4 avocados (ready to eat), halved, pit removed
1 large can chickpeas, drained and rinsed (796ml)
3/4 cups vegenaise (vegan mayo)
1/4 cup yellow mustard
1/4 cup apple cider vinegar
3/4 cup finely chopped red onion
3/4 cups finely chopped celery
1/4 cup fresh basil, chopped
seasonings - 1/4 tsp each of salt, black pepper, garlic powder, paprika
1/4 cup sunflower seeds
Preparation
Prepare the avocado halves by scooping out a small portion of the flesh to allow room for stuffing, about 1 tbsp. Add a pinch of salt into each avocado, set avocados aside. Set extra flesh aside for later use.
Add chickpeas to a food processor and pulse until the chickpea is a mashed consistency.
Add chickpeas and all remaining ingredients to a medium bowl and mix well until all ingredients are well combined.
Stuff each avocado half with the smashed chickpea salad. Sprinkle a pinch of paprika, and some sesame seeds over top each one.
ENJOY!
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