• Bari Stricoff, MSc, RDN

Mashed Chickpea Salad

Updated: Feb 14, 2018

Hi everyone! I have created this recipe to help encourage my followers and clients to increase their plant-based protein options. Let me first say, by no means am I a vegan or believe in restricting animal products, however I do believe in increasing plant-based protein sources.  Plant-based proteins are not only beneficial to your health, but also to the environment. They are more sustainable than meat products and offer a wide variety of nutrients that meat does not (i.e. fiber). Plus - it's nice to switch things up a bit!

The inspiration for this recipe was definitely my dad (Hi Dad)... Growing up, my mother was always the one cooking. However, the one thing by dad was responsible for making was tuna salad haha. His signature recipe includes mayo, celery and some sort of hot sauce or spice - usually cayenne pepper for a kick! Throughout college I experimented with mayo-free tuna salad, using mashed avocado and Siracha instead. And finally I channeled all my inspiration into this recipe: My Mashed Chickpea Salad !

Stuffing the chickpea salad into half an avocado offers a great snack that's packed with protein and fat! Or, mash some avocado on some sourdough and top with the chickpea salad for the ultimate breakfast or lunch.

This salad can be adapted to fit your personal preferences, but here is the recipe I used (2 servings)

  • 1 can 15 oz. chickpeas - rinsed and dried then mashed

  • 1 Tbs avocado mayo from Hunter & Gather Foods or your mayo of choice

  • 1/4 cup shredding carrots

  • 1/4 cup cucumbers, de-seeded and chopped

  • 1/4 cup chopped radish

  • 1/4 cup chopped celery

  • 1 Tbs smoked paprika

  • 1/4 cup chopped coriander (aka cilantro)

  • Salt and Pepper to taste

Hope you guys enjoy! x

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