Chickpea, Avocado & Dill Salad (mock egg/chicken salad)


1/2 avocado

2 tsp grainy mustard

2 tbls extra virgin olive oil

2 tbls lemon

1 cup cooked chickpeas (garbanzo beans)

1 large celery stick, chopped small

2 large red radishes, chopped small

2 tbls minced red onion

2 tbls capers

handful of fresh dill, lightly chopped or torn

Salt and pepper


Place the avocado, mustard, olive oil and lemon in a medium size mixing bowl. Mash the mixture together using a fork or potato masher until well combined. 

Add in the chickpeas and partially mash again.

Add the remaining ingredients along with a couple good pinches of salt and pepper, mix well.  Use as a sandwich spread or on top a plate of lettuce.


This is a great vegan substitute for both egg or chicken salad with the protein coming from the chickpeas. The avocado offers a creamy base against the crunchy the crunchy veggies and salty capers. If you don't have capers, try olives or pickles instead. 

The fresh dills really adds a ton of flavor; try mixing in different herbs like basil or chives for a totally different flavor profile.