Really, your imagination is the limit. Maybe my next kitchen challenge will involve turning whole chickpeas into some kind of dessert. I have no idea if that would be any good.
If you want solid avocado pieces in this chickpea salad, make sure that the avocado you use isn’t too ripe. I used a really ripe avocado when I made it this time, and it disappeared into the dressing. It did contribute to the creaminess, but the dressing is already plenty creamy. I think I’d rather have actual pieces of avocado to provide more texture and to offer different flavour options in different bites. I find it makes my meals more interesting.
10-Minute Creamy Chickpea Salad (vegan)
1 large can chickpeas, drained and rinsed (or about two cups cooked chickpeas)
1 red bell pepper, chopped
2 green onions, chopped
1 avocado, chopped or mashed
3 tbsp tahini
2 tbsp olive oil
2 tbsp water
2 tsp coconut aminos
2 tsp balsamic vinegar
2 tsp lemon juice
1 tsp ground ginger
Salt and black pepper to taste
Combine the chickpeas and veggies in a large bowl. In a small or medium bowl, combine the rest of the ingredients and mix well before pouring in the large bowl. If you want the dressing to be extra creamy, opt for mashed avocado.
Store in an airtight container in the fridge. Makes 3 servings.