Avocado and chickpea salad with halibut
Delight in a harmonious blend of creamy avocado and nutritious chickpeas, topped with succulent halibut, creating a flavorsome and refreshing salad.
Ingredients:
- 1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed
- 1 celery stalk, chopped (about ½ cup)
- ½ cup loosely packed fresh flat-leaf parsley, roughly chopped
- 2 tablespoons mayonnaise (preferably made with avocado oil or olive oil), plus more for serving
- 1 small (about 1 oz.) shallot, finely chopped (about 2 Tbsp.)
- 1 ½ tablespoons fresh lemon juice (from 1 lemon)
- ½ teaspoons Dijon mustard, plus more for serving
- ½ teaspoon fine sea salt
- Freshly ground black pepper
- 4 whole-wheat, seven-grain or sourdough bread slices, toasted
- 2 red leaf lettuce leaves
Instructions:
- Roughly crush chickpeas in a big bowl using a fork. Add celery, parsley, mayonnaise, shallot, lemon juice, Dijon, salt, and a few twists of black pepper.
- Coat one side of toasted bread pieces with preferred quantity of mayonnaise and Dijon. Place one lettuce leaf on each of two bread pieces. Spoon chickpea salad on top, then place the remaining bread pieces on the top.
Summary:
- Calories: 1884 kcal
- Fat: 103 g
- Protein: 124 g
- Carbs: 129 g
- Potassium: 4204 mg
- Magnesium: 331 mg