Baby Friendly Mashed Chickpea Avocado Salad Recipe
Similar to egg salad, this herby, easy mashed chickpea avocado salad is baby led weaning and toddler friendly, vegan, and great on toast fingers or by the spoonful! It's a healthy lunch for you and your little one that's super easy to whip up.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 adult servings or 4 baby/toddler servings 1x
- Category: main dish
- Method: no cook
- Cuisine: American
Ingredients
Units
Scale
- 1 cup canned chickpeas, drained and rinsed
- 1 small avocado, halved and pitted
- juice from 1 small lemon
- 1 finely chopped green onion
- 1-2 tbsp finely chopped fresh dill
- optional: salt and pepper to taste for toddlers and up
Instructions
- Place chickpeas in a medium bowl. Scoop the flesh of the avocado into the bowl and add them lemon juice.
- Mash the chickpeas and avocado together with a fork or potato masher. Get it as smooth as you like. I like to leave a little texture in the chickpeas.
- Add the chopped herbs and any salt or pepper to taste. Give it a stir to combine.
- Serve right away or store in a tightly sealed container in the refrigerator until you're ready to serve.
Notes
- Adjust to suit your tastes: Add more avocado, Greek yogurt, or mayo if you like it creamier, more lemon if you like it more acidic, or more or less herbs. You can also swap out the herbs for what you like/have on hand. Parsley, basil, chives, or cilantro would all be delicious.
- More protein: Add canned tuna or salmon, shredded chicken, or chopped hard boiled egg.
- Storage: This salad is best served within a couple of hours since the avocado will start to brown, but it will keep in the refrigerator for 2-3 days. Store in a tightly sealed container, or press a piece of plastic wrap directly on the surface of the salad, locking out as much air as possible.
Find it online: https://babyledbliss.com/mashed-chickpea-avocado-salad/