Vegan Chickpea Avocado Egg Mayonnaise Salad

This  Salad is super creamy and full of flavour – a quick yet healthy meal that’s perfect for summer! 

Vegan Chickpea Avocado Egg Mayonnaise Salad

Ingredients

For the egg salad:

• 400 g (14oz) tin of chickpeas, drained and rinsed
• 1 avocado, peeled and pitted
• 3 teaspoons apple cider vinegar
• 1/4 teaspoon (Dijon) mustard
• 1 teaspoon maple syrup (or sub any other sweetener)
• 1 apple, cored and diced
• 1/4 cucumber, diced
• Salt + pepper, to taste

To serve:

• Lettuce cups, chicory boats, pitta bread or bread
• Cress, watercress

Instructions

1. Place chickpeas in a bowl and mash with a fork or potato masher until broken into rough pieces 
2. In a separate bowl, mash the avocado with a fork until a smooth paste forms, then add the vinegar, mustard and maple syrup
3. Add the chickpeas, apple and cucumber to the bowl, along with salt and pepper to taste 
4. Taste and adjust flavours as necessary 
5. Serve in lettuce cups, pitta bread or between slices of bread as a sandwich
6. Best eaten within a few hours of making

http://www.rhiansrecipes.com/2017/06/24/vegan-chickpea-avocado-egg-mayonnaise-salad-gf/?utm_source=Rhian%27s+Recipes&utm_campaign=38345299e3-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_2e8350b53a-38345299e3-90547107