Ingredients
Equipment
Method
Step-By-Step Instructions
- Make the Avocado Aioli by blending avocado, soaked cashews, lemon juice, garlic, Dijon mustard, and sea salt until smooth. Refrigerate.
- Drain and rinse chickpeas, then pulse in a food processor until slightly crushed. Season with salt and pepper.
- Mix the smashed chickpeas with diced bell pepper, celery, purple onion, capers, and dulse flakes if using.
- Add 3/4 of the avocado aioli to the chickpea mixture and mix gently. Adjust seasoning.
- Chill the salad for at least 30 minutes, then serve on bread or lettuce wraps, topped with dill.
Nutrition
Notes
For the best flavor, use high-quality fresh ingredients and feel free to customize with your favorite veggies or herbs.
