Super satisfying, healthy, and delicious meal that only uses 10 ingredients and only about 10 minutes to prepare! It is Vegan and Gluten- free!
For the past week I have been trying to stay away from breads, baked goods, and pasta. It has been SO hard, but I have also really enjoyed the foods I’ve been eating this week too. That includes this Sun-dried tomato & chickpea salad stuffed avocados, it is so delicious and so easy to make. I hope you enjoy this recipe as much as I do.
2 (15oz) cans Chickpeas, rinsed and drained
1/2 Red onion, chopped
1 Cup sun-dried tomatoes, chopped
1/3 Cup fresh Basil, chopped
1 Tsp Italian seasoning
1/2 Tsp Sea salt
Black pepper to taste
1 Tsp Apple cider vinegar
1/4 Cup Vegenaise
In a bowl, mash up chickpeas with the back of a fork, leave about half of the chickpeas whole. Add in red onion, sun-dried tomatoes, basil, Italian seasoning, sea salt, black pepper, apple cider vinegar, and vegan mayonnaise, stir well.
Slice avocados in half, take out seed and remove peel. Place avocado on a plate and top with plenty chickpea salad.
* Chickpea salad last up to 3 days in a sealed container inside refrigerator, slice avocados right before eating*