Who likes avocado toast? I doooo! One of my favourite ways to eat avocado is to slather it on toast with a tiny squeeze of lime juice and some salt and pepper. I’m kind of loving the fact that I can still have my beloved avocado toast throughout Vegan January. Or, even better, this souped up version – avocado chickpea salad, with spring onions and coriander, served in a soft pitta bread.
You might know by now that I love making chickpea salads as a quick and easy lunch option – I started off with simple creamy chickpea salad sandwiches, and moved on to a fancier version – lemony walnut chickpea salad with goat’s cheese. Ooh la la. I usually use mayonnaise in my chickpea salads, but since mayonnaise isn’t vegan*, I wanted to use avocados to add creaminess to this vegan version. Maria and Josh from Two Peas and Their Pod had obviously thought of the idea first, and I found a recipe on their blog that was just what I was after!
The avocados worked perfectly – when mixed with the chickpeas, you don’t get a huge amount of flavour from the avocado, but it works really well to hold everything together into a great sandwich filling. Most of the flavour comes from the spring onions and fresh coriander, which make the whole thing taste really light and fresh. These sandwiches would be great for a packed lunch!
* (I know you can buy vegan mayonnaise, but since I’m only eating vegan for a month, I don’t want to buy too many products that are specifically vegan. Plus I like avocados and wanted an excuse to use them!)
- 400g tin chickpeas, drained (140g when drained)
- 1 avocado
- Juice of half a lime
- 3tbsp fresh coriander, chopped
- 2 spring onions, sliced
- Black pepper
- To serve: pitta bread, sliced tomato
- Coarsely mash the drained chickpeas and the avocado together with a fork or potato masher, and add the lime juice, coriander and sliced spring onions. Mix well and season to taste. I served mine in a pitta bread with some sliced tomato.
If you like chickpea salads, why not try this lemony walnut chickpea salad with goat’s cheese: