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Smashed Chickpea Avocado Dip/Salad (Vegan) Recipe

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This recipe for Smashed Chickpea Avocado Dip/Salad (Vegan) is from Euler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (15oz) can chickpeas, drained and rinsed
1 avocado peeled, pitted and chopped small
2 to 4 Roma tomatoes finely chopped (2 to 3 cups)
4 stalks of green onion (white and green parts), finely diced (about 1 cup)
½ c finely chopped cilantro (this adds a lot of flavor, but if you don’t like it or can’t find it, add some parsley or leave it out)
3-4 cloves of garlic minced
1 jalapeno, deseeded, finely chopped (about 2 tsp, to taste, can even leave out and add some regular chopped pepper)
¼ c lime juice
Sea salt and freshly ground pepper

Directions:
Directions:
Coarsely mash the chickpeas in a bowl (with a spoon or potato masher) or pulse a couple times in a food processor. Add the rest of the ingredients to the bowl and mix well, adjust the seasonings. Keep refrigerated until ready to serve. Keeps 2 to 3 days in the fridge.

Personal Notes:
Personal Notes:
My granddaughter is vegan, and I am vegetarian 90% of the time, so I'm including this vegan recipe that I quite like. This is good with toasted pita or naan bread cut in quarters, with corn tortillas, as a salad or in a wrap. Those who like it hot, spice it up with hot sauce!

 

 

 

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