This is a great vegan substitute for egg, tuna or chicken salad with the protein coming from the chickpeas. The avocado offers a creamy base against the crunchy veggies and salty capers. If you don’t have capers, try olives or pickles or anything with that vinegar kick 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.
BUT MOST OF ALL – adapt this to whatever you have in the pantry! Mix and match whatever beans and veggies are in the house. In the video of this recipe, I used a full can of beans + zucchini + broccoli + peppercini peppers + parsley. Skip the avocado if you don’t have it- it still works. I also ate the salad on fresh apple slices- so delicious.
Use the Smashed Bean Salad over a platter of lettuce, use for a sandwich filling, eat as a dip with chips, spread on fresh apple slices or use as a bruschetta spread.
Smashed Bean Mock Tuna Salad
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
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 large fork or potato masher until well combined. Add a couple good pinches of salt and pepper.
Add in the chickpeas and partially mash again.
Add the remaining ingredients , mix well. Taste, adjust seasoning as needed.
Top a platter of lettuce, use for a sandwich filling, eat as a dip with chips, spread on fresh apple slices or use as a bruschetta spread.
Creamy avocado smashed bean salad! See the video recipe on our FB Happy Eats Healthy Group Page.
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