Finding it challenging to craft satisfying, hearty meals without relying on meat? Well, you're in luck because this recipe is the perfect solution for you!
We invite you to rethink your traditional egg salad with this Eggless Avocado 'Egg' Salad! With chickpeas stepping in for traditional eggs, this dish is a plant-based powerhouse that's both tasty and wholesome. It's a meal that everyone, whether you're vegan or not, can enjoy because it's packed with protein and absolutely delicious. You can relish the creamy texture of avocados while savoring the earthy richness of chickpeas, all in one delectable bite.
Let's give more love to chickpeas! Here's why:
Protein-Packed: Chickpeas are a fantastic source of plant-based protein, making them an excellent choice for those looking to boost their protein intake. Just 1 cup of chickpeas gives you 14.5 grams of protein.
High in Fiber: The fiber content in chickpeas aids in maintaining regular bowel movements, promoting a healthy gut, and increasing satiety.
Complex Carbohydrates: Chickpeas provide a steady supply of complex carbohydrates, offering sustained energy without causing rapid blood sugar spikes.
Rich in Vitamins and Minerals: Chickpeas are a good source of essential vitamins and minerals such as folate, iron, phosphorus, potassium, and magnesium, which are important for many cellular processes within the body.
Another advantage to this Eggless Avocado 'Egg' Salad is that it is incredibly versatile! You can spread it on your favorite grain-free or gluten free bread to create a delicious and satisfying sandwich. Or, you can spread this recipe on top of flaxseed crackers if you crave a hardy crunch. For another variation, lettuce wraps also complement this egg salad to make the perfect light lunch!
Ingredients:
- 15 oz of canned chickpeas (or 1 1/2 cups freshly cooked chickpeas)
- 1 avocado, pitted
- 2 tsp dijon mustard
- 1 tbsp lemon juice
- 1/4 cup red onion, diced
- 1/4 cup red pepper, diced
- 1/2 cup cucumber, diced
- 2 tbsp fresh dill, minced (or 1/2 tbsp dried dill)
Instructions:
1. If using canned chickpeas, rinse and drain them well.
2. In a large bowl, combine the avocado and chickpeas, and roughly mash with a fork to combine.
3. Add in the Dijon mustard, lemon juice, salt, red onion, red pepper, cucumber, and dill, then stir well to combine. Adjust the seasonings to taste, then serve however you like. It makes a delicious salad topper or sandwich filling!
4. Store any leftovers in a sealed container in the fridge for up to 3 days.
Give this simple recipe a try, and you might just find it becoming your new kitchen staple!
Yours Truly,
