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.
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.