Avocado Scallion & Chickpea Salad
A budget-friendly plant-based meal
- 1 avocado ripe
- 1/2 cup Greek yogurt or non-dairy alternative
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced scallions about two
- ½ can chickpeas or ~1 cup dried chickpeas
If you chose canned chickpeas, skip to step 2. For dried chickpeas, first wash the beans and drain them. Cover with cold water, discard floaters, and soak for 4-8 hours in a cool place. Drain, adding 3 cups of water for every cups of beans. Cover and bring to a boil. Simmer until soft, approximately 2-3 hours.
Place the avocado, yogurt (Greek or non-dairy alternative), lemon juice, salt, parsley, cilantro, and scallions in a bowl. Mash the ingredients together until combined. It's okay if the avocado is a bit chunky still.
Drain the chickpeas, then add them to the bowl with the avocado dressing. Stir and mash the chickpeas into the dressing. Taste the salad and add salt if needed.
Serve the salad over a bed of greens, between two slices of bread, in a pita, or wrapped in a tortilla.