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.