Chickpea mayo avo smash
|1||canned chickpeas — drained and skins removed|
|1||avocado — pitted|
|3||celery stalks — finely chopped|
|1 Tbs||egg-free, reduced oil mayonnaise|
|2 Tbs||lemon juice|
|salt — to taste|
|pepper — to taste|
|fresh herbs, sprouts or micro greens of choice|
|corn cakes, lettuce leaves, wholegrain toast or whole wheat wraps - to east the smash with|
Mash up the chickpeas and avocado with a fork, potato masher or food processor until you reach a chunky consistency
Add the chopped celery, mayonnaise, lemon juice, fresh herbs or microgreens and mix through.
Season with salt and pepper according to taste.
Serve on corn cakes, toast, in a roll, in lettuce cups or on whole wheat wraps.
Variants: Add fresh salad vegetables such as cherry tomatoes, cucumber, gherkins, and top with toasted nuts and seeds.
‘Recipe by Green Monday’