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Chickpea and Avocado Dip/Salad/Sandwich


K. Deumling , --sent in by Mary L.

A versatile and adaptable dip that can be made with different spices or herbs. Mary brought this and a bag of chips to our Summer Potluck.


350 ml 1 & 1/2 C. cooked chickpeas (rinsed if canned)

2 green onions (scallions) thinly sliced

1 small or 1/2 large, ripe avocado

79 ml1/3 C. (or more) chopped cilantro (stems and all)

Juice of half a lemon or lime (or more to taste)

Splash of good olive oil

Salt and pepper to taste


Mash the chickpeas in a bowl, add all the remaining ingredients and mash some more and mix well. If you want to serve it more like a salad or side, just lightly mash the chickpeas and dice the avocado and mix everything together more gently. You don't need to achieve such a uniform texture in that case.


I particularly like using mint or basil or a combination. Tarragon and chives are good and so is parsley.

Major Ingredients: