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: thyme & toast
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
Add chickpeas to a food processor and pulse until coarsely pureed.
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.
Fold in the chickpeas and all other ingredients to the avocado mixture until well-combined.
Taste and adjust seasonings such as adding more salt, lemon juice, or oregano.
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/