2-3scallions,(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.NUTRITION FACTS - 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