Ingredients:

  • 1 (15 oz) can chickpeas (garbanzo beans), rinsed and drained
  • 2 large ripe avocados, diced
  • 1/4 cup finely minced red onion
  • 1 stalk celery, finely diced
  • 1/4 cup packed fresh flat-leaf parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch ground cumin (optional)

Instructions:

  1. Prepare the Chickpeas: Place the drained and rinsed chickpeas into the large mixing bowl. Using a fork or a potato masher, gently mash about two-thirds of the chickpeas. Leave the remaining third whole to ensure varied texture.
  2. Chop Add-ins: Finely mince the red onion and celery. Chop the parsley. Add all three to the bowl with the partially mashed chickpeas.
  3. Whisk the Dressing: In a separate small bowl, combine the olive oil, fresh lemon juice, Dijon mustard, garlic powder, cumin (if using), salt, and pepper. Whisk vigorously until the mixture is emulsified and slightly thickened.
  4. Dress the Base: Pour the dressing mixture over the chickpea mixture. Fold everything together gently but thoroughly until the base ingredients are evenly coated.
  5. Dice the Avocado: Carefully dice the ripe avocados into uniform 1 cm cubes. Add the diced avocado to the bowl.
  6. Fold Gently: Using a rubber spatula, gently fold the avocado into the chickpea mixture. Aim to coat the avocado without completely crushing the cubes; some mashing will occur but retain distinct chunks.
  7. Taste and Adjust: Taste the salad and adjust the seasoning, adding more salt or a squeeze more lemon juice if needed.
  8. Chill (Recommended): Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Give the salad a final gentle stir just before serving.