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Smashed Chickpea Avocado Salad

Prep Time10 mins
Total Time10 mins
Course: Appetizer, Lunch
Cuisine: American
Keyword: Dairy Free, Gluten-Free, Vegan
Servings: 3
Calories: 235kcal


  • 1 – 15½ ounce can of chickpeas, rinsed and drained
  • 1 ripe avocado
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 1/4 cup fresh parsley, chopped
  • 1 large celery stick, chopped
  • 2-3 scallions, (white and light green parts), finely chopped


  • Place the chickpeas, avocado, lemon juice, garlic powder, salt, and pepper in a shallow bowl with a flat bottom and, using a potato masher or the tines of a fork, mash everything together (see notes).
  • Fold in the parsley, celery, and scallions.
  • Best eaten same day it’s made.


For a smooth salad mash all the chickpeas along with the avocado. For a chunkier salad, leave some chickpeas and chunks of avocado whole. You can also use a food processor to mix/mash the ingredients using the pulse function. Don’t process more than a few quick pulses or you will end up with purée.
Serving size: 5 ounces, Calories: 235, Fat: 12g, Saturated fat: 2g, Unsaturated fat: 10g, Trans fat: 0g, Carbohydrates: 27g, Sugar: 1g, Sodium: 622mg, Fiber: 11, Protein: 9, Cholesterol: 0mg