I had a predicament in my mind. How doth one createth a salad as creamy and luscious as an egg salad withouteth using doth eggs? Answer: avocado, yogurt, chickpeas, and a lotta flavor in the form of herbz. She’s undeniably creamy, definitely luscious, AND sustainable as all heck. Win Win Win.

• I used greek yogurt because I had it in my fridge, make this VEGAN by using a dairy free yogurt alternative or by omitting the yogurt altogether and doubling the amount of avocado. Either one is yum.
• I served mine in a whole wheat pita. Would be equally as scrumptious on any type of bread.
• If the texture of chickpeas bothers you a bit, try pre-smashing them before adding it to the rest of the avocado mix.

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Makes 2 servings

Ingredients:

• 1 large avocado
• 1 15oz can of garbanzo beans
• 1/2 cup of plain greek yogurt
• 1/2 bunch of parsley
• 1/2 bunch of cilantro
• 2 green onions
• 1 tsp lemon juice
• 1 tsp paprika
• salt&pep

Directions:

1. Chop up the cilantro, parsley, and scallions. Smash the avocado in a bowl with the greek yogurt and lemon juice. Then add the herbs.

2. Drain the can of chickpeas and stir in with the avocado mix. Add the paprika and taste to season.
3. Shove as much as you possibly can in your pita and serve cold with some greens!

So easy! So tasty! So prettyyyyyyy. I hope you guys give this one a try!