2cupscooked chickpeas1 (15oz) can, rinsed and drained
Cut the avocado open lengthwise. Remove the pit. Scoop out the flesh of the avocado and place into a bowl. Add the salt and lime juice. Using a fork or potato masher, mash until smooth and creamy.
Add in the chickpeas and mix together, mashing up to desired consistency. Taste and add more salt if needed. Mix in cilantro if using.
Serve immediately on bread, in hollowed out avocado, in a lettuce wrap, tortilla wrap or alone.
This recipe is best served immediately. However, you can refrigerate for up to 24 hours, but keep in mind that the avocado may turn brown as it sits in the refrigerator.This recipe can be cut in half or doubled easily. As written, it will make enough for 4 hearty servings/sandwiches.Avocados: Be sure your avocados are ripe for a creamy Chickpea Salad. For Crunch: Feel free to add up to ¼ cup minced onion or minced celery to this sandwich spread for more texture. Cilantro: If you don't like cilantro, omit it.Lime Juice: Use ONLY fresh lime juice or substitute with FRESH lemon juice. Do not use jarred juice.