Mississippi Vegan publishes extraordinary photographs of his original mouthwatering vegan recipes on his blog of the same name. Although I am not vegan, I gravitate to his site not only because the beautiful images capture my attention but mostly because his recipes are authentic, well tested, and never disappoint. Timothy, Mississippi Vegan, is an artist, a passionate cook, writer, and food photographer from the Gulf Coast area.
One of his most popular recipes is the chickpea and avocado salad. You can check out the original recipe on his blog at Mississippi Vegan. I made a version of his chickpea avocado salad which I have shared below. Many times I modify recipes based on what I have available or what is in season when I make the dish. I also try to be practical and substitute ingredients that the everyday cook will probably have in their pantry and ingredients that may save you a few dollars at the grocery.
I substituted regular mayonnaise for the vegan mayo and omitted the nutritional yeast. Rather than Marcona almonds, which I adore, I substituted roasted, lightly salted regular almonds. I am saving my Marcona almonds to serve with tapas one day later this week. I used green onions instead of shallots and basil rather than dill because I have it in my garden. I also left out the pickles. I was satisfied with the flavor and texture of the olives. All of these substitute herbs and nuts and other ingredients blended well with the chickpeas and avocados.
I served the salad on lightly toasted bread as a sandwich. You can serve it on a bed of lettuce or in a pita if you prefer. Timothy recommends also serving it on crostini as an appetizer or in lettuce wraps for a gluten-free version. Try your own variations or return to Timothy’s original recipe on the Mississippi Vegan blog. All is good!