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Chickpea Guacamole Recipe

Think of this unique chickpea guacamole to be a combination of hummus and avocado. Rich in both healthy fatty acids and healthy protein, this side dish can easily be a part of a satisfying meal when combined with your favorite grain dish. We love it with brown rice or quinoa.

Makes about 2 to 2.5 cups


One 16 ounce can of chickpeas, well rinsed and drained
1 ripe avocado
1 medium tomato, roughly chopped
4 green onions (scallions), thinly sliced
1 clove garlic, minced
1 tablespoon fresh lemon or lime juice
Sea salt and pepper, to taste
Handful of fresh cilantro (optional)


1. Combine chickpeas, garlic, and lemon juice in a food processor or strong blender. Process for about 20 seconds, or until chickpeas are slightly chopped.

2. Add flesh of ripe avocado and a pinch of sea salt and pepper. Blend again until you have a chunky mixture.

3. Transfer chunky chickpea guacamole to a bowl, gently fold in tomato and green onions (and cilantro if desired).

Enjoy this delicious, protein-rich guacamole with your favorite baked crackers, grain dish, or even as a topping for baked potatoes or baked sweet potatoes.


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