Original site: https://naturallyella.com/chickpea-salad-avocado/
Serving: 4
| cooked chickpeas, drained and rinsed | 1.5 cups |
| minced flat-leaf parsley | 2 tbsp |
| minced fresh dill | 2 tbsp |
| scallions, minced | 2 |
| lemon juice | 2 tbsp |
| mayo or greek yogurt | 3 tbsp |
| Avocado | 1 |
| Salt and pepper | To taste |
Roughly chop the chickpeas and place in a bowl. Add the minced herbs and scallions to the chickpeas and give a quick toss.
In a separate bowl, whisk together mayo and lemon juice.
Cut the avocado in half, remove the pit, and cut each half into ¼” cubes. Place in the bowl and pour the mayo mixture over the chickpeas and avocado. Toss until well combine.
Taste and add salt and pepper to your preferred taste.