Recipe Category: Salad
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Ingredients
Makes 2 to 4 servings
- 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
- 2 celery ribs, minced
- 1/4 cup minced red bell pepper
- 2 green onions, minced
- 1/3 cup vegan mayonnaise plus more if needed
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon kelp powder
- salt and freshly ground black pepper
- 2 ripe Hass avocados
- lettuce leaves, to serve
Method
- In a food processor, pulse the chickpeas until chopped, then transfer to a large bowl
- Add the celery, bell pepper, green onions, mayonnaise, 1 tablespoon of the lemon juice, mustard, kelp powder and salt and black pepper to taste
- Mix well, adding a little more mayonnaise if the mixture seems dry
- Cover and refrigerate at least 30 minutes
- Halve and pit the avocados and brush the exposed flesh with the remaining 1 teaspoon lemon juice to prevent discoloration
- Divide the chickpea mixture among the avocado halves, pressing gently with a spoon to mound the salad onto the avocados
- Arrange the filled avocados on salad plates lined with the lettuce leaves and serve
Full List of Salad Recipes
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