Ingredients:
- 1 can of organic chickpeas
- 1 celery stalk (sliced)
- 1/2 cup of organic red grapes (sliced)
- 2 tbsp of vegan mayonnaise
- 1/4 tsp of black pepper
- 1/2 tsp of dried thyme
- 1/2 tsp of ground cumin
- 1/2 tsp of pink pink himalayan salt
Directions:
- Drain chickpeas, and pour them into a medium bowl. Mash with a fork.
- Add remaining ingredients, and mix well.
- Slice avocados; remove pits.
- Fill each avocado slice with the chickpea salad.
- Serve fresh! Refrigerate any leftovers.
