This smashed chickpea avocado salad is an easy and delicious lunch you can bring to work, school, or the beach! It takes 5 minutes to prepare, requires no fancy equipment and is made with simple, good for you ingredients.
Drain and rinse the chickpeas until no bubbles remain.
Add the chickpeas and the avocado to a food processor and pulse until broken up. OR add the avocado to a large bowl and mash completely, add the chickpeas and mash with a fork until broken up.
Transfer to a bowl or keep in the bowl and add all remaining ingredients.
Mix well. Taste and adjust seasonings as desired.
Serve as is or in a sandwich or wrap.
If using fresh chickpeas cooked from dry, you'll need 1.5 cups of cooked chickpeas for every 1 can. You do not need to cook the canned chickpeas, just make sure they are drained and rinsed well. Once prepared, the chickpea salad will store in the fridge for about 3-5 days. Any other kind of onion can be used in place of red onion, but red onion does add extra flavor and a pop of color. If you want the texture of this chickpea salad to be ultra perfect, I suggest removing the chickpea skins before processing/mashing. It can be a tedious task, but if you add the chickpeas between two kitchen towels and rub them around, a lot of the skins should come off on their own.