Mock Chicken Salad (chickpeas and avocados!)

On a recent trip to Austin, my mom and I ate at Boldin Creek Cafe for a late breakfast.  Because I don’t often have the chance to eat gluten free, vegan sandwiches, I jumped (even at breakfast time!) at their “Chick Pea Chik’n Salad Sammich.”  I’ve been dreaming of it ever since!

Jennifer and I decided to tackle it today and came up with our own that does not have soy.

And boy did we!

The avocado made it creamy, the chickpeas gave it texture and substance, and the tiny pieces of celery gave it just the right amount of crunch.  But we think that the little gherkins and the blend of mustards took it over the top.  YUM!  Total success!

Mock Chicken Salad (with chickpeas and avocado)

• 1 can chickpeas, rinsed and drained
• 1/4 of a large avocado or 1/2 of a small avocado
• 8 baby gherkins (sweet pickles), chopped
• 1 rib of celery, chopped finely
• 1/2 T tahini
• 1 T Dijon mustard
• 1 T yellow mustard
• Kosher salt and fresh cracked pepper

1. Place the drained chickpeas in a bowl and mash them a bit.  Add your avocado and mash some more.
2. Add your chopped pickles and celery, as well as the tahini and mustards.
3. Add a few pinches of salt and some fresh cracked pepper.
4. Still all together.  Taste for seasonings and adjust until you think it is perfect!

Enjoy!

We served it on crackers that we whipped up right before making the chickpea salad. Here is the cracker recipe, only I made a flax egg in place of egg whites, added 1 T of water, and added extra nutritional yeast in place of the Parmesan.