on September 05, 2025
This mashed chickpea and jackfruit salad is a simple plant-based recipe that offers a creamy texture and savoury flavour. By combining mashed beans with shredded jackfruit, the mixture develops a hearty consistency that works well as a sandwich filling, salad topping or light meal.
Avocado and mayonnaise add creaminess, while lemon juice and fresh dill bring brightness and freshness. A drizzle of Udo’s Oil Blend helps tie the flavours together while adding a smooth finish.
This versatile salad can be served on toasted bread, wrapped in lettuce, or enjoyed alongside crackers and fresh vegetables.
Ingredients
- 1 can young jackfruit, drained and rinsed well
- ⅔ cup white beans or chickpeas, drained and rinsed
- ⅓ cup mayonnaise
- ¼ of a ripe avocado
- 2 Tbsp Udo’s Oil 3+6+9 Blend
- 2 Tbsp fresh dill, chopped
- Juice of half a lemon
- ½ tsp pepper
- ¼ tsp sea salt
- ¼ tsp paprika
- ¼ tsp chili flakes
- Pinch turmeric
Method
- Place the white beans or chickpeas and avocado into a mixing bowl. Mash them together using a fork until mostly combined but still slightly chunky.
- Pull the jackfruit apart with your fingers so it resembles shredded pieces, then add it to the bowl.
- Stir in the mayonnaise and Udo’s Oil Blend, mixing well to combine.
- Add the dill, lemon juice, pepper, sea salt, paprika, chili flakes and turmeric. Mix until all ingredients are evenly incorporated.
- Cover and refrigerate for about one hour before serving to allow the flavours to develop.
Serving Suggestions
This salad can be enjoyed in several ways:
- Spread onto sandwiches or wraps
- Served with crackers or vegetable sticks
- Added to grain bowls or salads
- Spoon over toast for a quick lunch
