1 ripe avocado
¼ cup plain Greek yogurt (0% or 2%)
1 tablespoon white wine vinegar
1 teaspoon kosher salt
½ teaspoon garlic powder
Black pepper to taste
2 (15-ounce) cans reduced-sodium chickpeas, rinsed and drained
¾ cup chopped celery
¾ cup diced red onion
¼ cup minced fresh parsley
In a large bowl, mash avocado until smooth. Whisk in yogurt, vinegar, salt, and garlic powder; season with black pepper.
Add chickpeas, celery, onion, and parsley to avocado mixture. Stir to combine then chill until ready to serve.
Keeps up to 4 days refrigerated in an airtight container.