The thought of adding chickpea to my guacamole never occurred to me. It wasn’t until I went to a NYC restaurant called Lolito for my brother’s birthday dinner where I encountered it for the first time. The chickpea transforms the guacamole into a more earthy and heartier dish while maintaining the same creamy, zesty guacamole taste. It’s also a great way to add more protein and nutritious benefits to your diet!
This chickpea guacamole pairs with tacos, burritos, tortilla chips, pita chips, sliced cucumbers, etc. But my favorite is to pair it with some crunchy crisp bread. Serve a heaping scoop of this chickpea guacamole on a crisp bread to enjoy as an afternoon snack or appetizer.
Also pictured above is crisp bread with my Tahini Chickpea Salad topped with my two ingredient Quick Pickled Onions. Both spreads are amazing with different flavors profile. You won’t be disappointed!
CHICKPEA GUACAMOLE
makes 3 servings
Ingredients
- 1 15-ounce chickpea can, rinsed and drained
- Large avocado
- 1/2 onion
- 1 roma tomato
- 1 garlic
- Juice from 1 lime
- Pinch of paprika
- Bunch of cilantro
Transfer rinsed and drained chickpeas into a bowl and mash with a fork. Then add in avocado and continue to mash with the chickpeas. Add in the rest of the ingredients and mix! Enjoy!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
