-
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.