chickpea avocado smash salad


As lazy as I am about cooking now, in general, I’m even lazier about cooking long, intensely prepared meals.  Once the temps start rising above 60 degrees, I’m over the oven until fall.  Let’s keep if healthy, fresh, and simple until then. 

aWhen making this salad, there are a few things to remember.  First, you must prepare this quickly because the avocados need the citrus juice to keep from turning brown.  Second, do not touch your eyes after handling the jalapeno!  Third, always juice a lemon through a sieve because the seeds are a bitch (limes, you don’t need a sieve).  Fourth, don’t be a jerk and cut your finger on the mandolin.  I did this today after specifically buying these protective gloves. 

Finally, this recipe can easily be made vegan, meat eaters, or gluten-free.  If you prefer vegan, substitute Daiya yogurt (or similar brand) for regular Greek yogurt, and use agave nectar instead of honey.   If you need meat, use a half recipe of my Basic Baked Chicken instead of chickpeas.  And for gluten-free, just pick your favorite gluten-free wrap, or eat it out of the bowl (as I like to).

This should keep for 2-3 days in a sealed container in the fridge.  To prevent browning, fit a piece of Saran wrap over the salad, and press in gently to make it bond to the salad.  

Total Time:  20 minutes

Serves: 3-4

Difficulty Level:  Easy



2 avocados, halved and seeds removed

1 can of chickpeas, drained and rinsed

1 jalapeno, seeded and diced

2 scallions, sliced thinly

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh dill

¼ cup nonfat Greek yogurt

2 tablespoons honey

2 limes, juiced and zested

1 lemon, juiced through a sieve

Salt and pepper


For Serving:

Low carb sandwich wraps (I like Aldi Fit & Active)

Mixed greens

Thinly sliced cucumber (on a mandolin, preferably)

Sliced avocado



  1. Medium dice 3 of the avocado halves, and add them to a large mixing bowl. Mash the remaining half and add it to the bowl.
  2. Add the chickpeas, jalapeno, scallions, cilantro, dill, yogurt, honey, lime juice and zest, and lemon juice to the bowl.
  3. Toss gently to combine, then taste, and season with salt and pepper.
  4. Serve on a wrap with mixed greens, cucumber slices, and more avocado (optional).