Mediterranean Chickpea Guacamole
 
Prep time
Total time
 
This dip is a tasty twist on a classic - chickpeas, oregano, lemon instead of lime, and parsley instead of cilantro. Great as an appetizer, snack, or with a Mediterranean meal! It's also great in wraps.
Author:
Serves: 1 batch
Ingredients
  • 1½ cups chickpeas or 1 can, drained and rinsed
  • 2 medium avocados, seeded and peeled
  • 3-4 tablespoons lemon juice
  • ½ teaspoon dried oregano
  • ¼ - ½ teaspoon salt, or to taste
  • 1 medium tomato, diced
  • ¼ cup red onion
  • 3 tablespoons finely chopped parsley (flat leaf or curly)
  • Optional: ½ jalapeno, seeded and minced
Instructions
  1. Add chickpeas to a food processor and pulse until coarsely pureed.
  2. In a large bowl, add the lemon juice to the avocado pulp and toss to coat. Mash the avocado with salt and oregano until desired consistency is reached - you can fully mash it or leave some chunks in it, depending on what you prefer.
  3. Fold in the chickpeas and all other ingredients to the avocado mixture until well-combined.
  4. Taste and adjust seasonings such as adding more salt, lemon juice, or oregano.
  5. Enjoy immediately or store in the fridge for up to ~3 days.
Notes
This guacamole gets even better with a little time, as the flavors release. I like to wait about 20-30 minutes - if I can!
Recipe by thyme & toast at https://thymeandtoast.com/mediterranean-chickpea-guacamole/