chickpea salad on endive

October 5, 2011
I've always loved the idea of chicken salad because of its interesting mix of ingredients. 
Sadly, it's never actually touched my lips because of my disdain for mayonnaise.   Today I used avocado, which always lends itself well for most creamy substitutions and instead of a traditional chicken salad, used "chick"peas.

I served this salad inside an endive boat, but it would certainly work stuffed inside pita instead.

Avocado Chickpea Salad
vegan, gluten-free2 cups cooked chickpeas, rinsed and drained
2 avocados
1/4 cup dried cranberries
1 rib celery, diced (optional)
1/2 apple, chopped
1/4 cup walnuts, chopped
juice of 1/2 lemon
1/4 teaspoon dried dill
salt and pepper to taste
1 head endive
  1. Using a fork, thoroughly mash the avocados.
  2. Add lemon juice and salt and pepper and mix well.
  3. Add chickpeas, cranberries, walnuts and apple and mix until well-incorporated. 
  4. Chill then serve atop endive pieces.  This is also great stuffed into a pita, onto a bun, or just in a salad.


Alexis @ There She Goes said...

yum! this looks so good- i can't stand mayo either!

Shelley said...

YUM that looks good! I am so glad you don't like mayonnaise...:D

natasha {schue love} said...

Ohhh Yum! Love chickpeas. Such a good idea to sub avo for mayo! Genious!

Sea Cuisine said...

That Endive appetizer is always a crowd-pleaser -- especially paired with creamy avocado. If you want to keep it light and try something more savory, shrimp scampi endive cups are the way to go.

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