Protein-Packed Chickpea Guacamole (10 Min, Vegan)

Elevate your dip game with this revolutionary Protein-Packed Chickpea Guacamole that combines the creamy indulgence of traditional guacamole with the satisfying protein and fiber of chickpeas! Ready in just 10 minutes, this nutritional powerhouse transforms ordinary avocados into an extraordinary dip that keeps you fuller longer while delivering incredible flavor in every bite. Perfect for parties, afternoon snacks, or as a sandwich spread, this chickpea-boosted guacamole offers all the heart-healthy benefits of avocados plus the additional protein, fiber, and minerals from chickpeas. I batch cook these organic chickpeas for the best flavor and nutrition. You can also use canned chickpeas if you’re short on time. It’s a game-changing recipe that proves healthy eating can be both delicious and satisfying!

Protein-Packed Chickpea Guacamole (Vegan)

This innovative guacamole combines the creamy richness of avocados with protein-rich chickpeas for a satisfying dip that's ready in just 10 minutes. More filling than traditional guacamole thanks to added fiber and protein, this nutritional powerhouse works beautifully as a dip, spread, or topping. The perfect balance of creamy, tangy, and fresh flavors makes this a crowd-pleasing dish that's as nutritious as it is delicious.

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Prep Time 10 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine Fusion, Mexican-Inspired, Plant-based, Vegan

Servings 6 makes about 3 cups

Equipment

• Fork or potato masher
• Mixing bowl
• Knife
• Cutting board
• Measuring spoons
• Garlic press (optional)

Ingredients

  

• 2 cups cooked or canned chickpeas rinsed and drained
• 2 ripe avocados
• 1 cup diced tomatoes about 2 medium tomatoes
• 1 medium red onion finely chopped
• 4 garlic cloves minced or 2 teaspoons garlic powder
• 4 tablespoons fresh lime juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Optional: 2 tablespoons chopped fresh cilantro or parsley

Instructions

 

• In a medium bowl, mash the chickpeas with a fork or potato masher until roughly crushed but still textured.
• Cut the avocados in half, remove the pits, scoop out the flesh, and add to the bowl.
• Add the chopped tomatoes, red onion, minced garlic, lime juice, salt, and pepper.
• Gently fold all ingredients together, maintaining some texture.
• Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice to preference.
• If using, fold in the chopped cilantro or parsley.
• Serve immediately or refrigerate briefly to allow flavors to meld.

Notes

• **My Favorite Chickpeas:** I batch cook these organic chickpeas – they have amazing flavor and texture!
• For a smoother texture, process half the chickpeas in a food processor before mixing with the other ingredients.
• This guacamole stays green longer than traditional versions thanks to the extra lime juice and the chickpeas.
• Serve with whole grain tortilla chips, fresh vegetables, or use as a spread on sandwiches and wraps.
• For a spicy version, add one finely chopped jalapeño or a dash of cayenne pepper.
• Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to prevent browning for up to 2 days.

Keyword chickpea guacamole, chickpeas, fiber-rich appetizer, party dip, plant-protein snack, vegan appetizer

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