This chickpea salad is a spin on my aunt’s chicken salad made with cream cheese. Avocado takes the place of the cream cheese and provides a creamy texture. Make a sandwich lower in carbs by serving on a cucumber “bun”.
1-15 ounce can (or 1-1/2 cups cooked) chickpeas, processed fine in a blender or food processor
Juice of half a lime
1/4 cup chopped scallions (green onion)
2-3 Tablespoons chopped cilantro
Dash of cayenne pepper or hot sauce to taste
Salt to taste
Mix all ingredients well until smooth and blended. Eat with crackers, on bread or with veggies.
Use within 1-2 days because avocado will start to brown, even with the lime juice.