Aaaaand welcome to my obsession. My love language. My crack = ^^^^. I made this recipe FOR-EVER go, before my Instant Pot series and before Whole 30, so it has taken me this long to actually get around to posting it because I had to finish those two things out first. Now that I am done with my Instant Pot series and done with my Whole 30 recipes, this delicious little baby FINALLY has its time in the sun.
Not only is this deliciousness made with two of my favorite things – chickpeas and avocado – it is also loaded up with garlic, shallot, and greek yogurt for some creaminess, all of which speak to my soul as well.
The flavor, the texture, and the fact that this is SO healthy but tastes like baaasically the best bite of food that you’ve ever put in your mouth all work together to make me the happiest human. Here’s ALL you have to do to make this happen STAT in your kitchen:
- Scoop your avocado out of its shell and pop it into a bowl along with a can of drained and rinsed chickpeas
- Mash together until it has reached a smooth but still slightly chunky consistency
- Stir in your minced shallot, minced garlic, and greek yogurt
- Season to taste with salt and pepper and BE HAPPY FOREVER
Hey, chickpeas and avocado: thanks for being so delicious. I’ve got real love for you two…real love. Pound it 👊🏼.
Now, here is the question of the day: what do you do with this smashed chickpea and avocado deliciousness once you take the five minutes it requires to make it? Well, friend, I’m glad you asked. There are many answers.
- Eat it plain, straight out of the bowl, with a fork. *Licking the bowl afterwards is not required but highly recommended.* This is my personal favorite way to eat this because you get all the flavor and don’t have anything distracting from the heaven that is THIS.
- Eat it as a dip (i.e. loaded up on veggie sticks, pita chips, tortilla chips, pita/naan triangles, OR ANYTHING)
- Eat is as a spread on sandwiches or wraps
All of these ways are fantastic, but if you go the sandwich route, may I suggest some whole wheat bread and a handful of arugula to accompany your
scoop heaping pile of smashed chickpea and avocado and maybe a squeeze of lemon? It’s yummy.
I also think this is tasty with some red pepper flakes sprinkled over top, but if you don’t like any spiciness in your food, I would avoid that little addition.
To sum it up, you can literally eat this in any way that your awesome brain can imagine, and it will be delicious no matter WHAT you do with it. The possibilities are endless.
Can we just talk for a minute about how gorgeous the weather is right now? I don’t know what it’s like where you, but Kansas has finally accepted the fact that it is no longer winter (PRAISE THE LAWD), and it is beautiful and so warm here now. Most days it actually feels a bit more like summer than spring, but I am SO down for that as long as it’s not snowing.
This weather is giving me LIIFFFEEE. For example, right now I am sitting in my yard on a blanket with music playing on my Bluetooth speakers as I write this post. Ford is inside napping, so I’ve got his monitor out here with me. It…is…glorious. The birds are chirping, the breeze is breezing, and all the spiders are hopefully staying away from me and my blanket 😳. (It’s a real anxiety that is always lingering in the back of my mind while I’m outside.) (Why am I such a baby?) (And why is this conversation still happening in parenthesis?)
Anyway, I am persevering through potential spider attacks and soaking up alllllllll this weather.
I hope it’s gloriously warm wherever you are, and I hope that you make bowls and bowls and bowls of this smashed chickpea and avocado perfection! Peace out, internet friends ✌🏼.Print
Smashed Chickpea and Avocado
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: 3 servings
- 1 15 oz can chickpeas, drained and rinsed
- 1 ripe avocado
- 1 tablespoon of shallot, finely minced
- 1 clove of garlic, finely minced
- 2 tablespoons greek yogurt
- salt and pepper to taste
- Place your drained and rinsed chickpeas in a medium bowl and add the meat of your avocado, discarding the seed and skin
- Using a fork or a potato masher, mash the chickpeas and avocado together until the mixture has come together but is still slightly chunky (exact smoothness will depend on your preference)
- To this, stir in your greek yogurt, shallot, and garlic. Season to taste with salt and pepper
You can eat this plain, on a sandwich or wrap, or as a dip for veggies or pita chips! I think it is yummy with some red pepper flakes sprinkled over top.
- Serving Size: Heaping 1/3 cup
- Calories: 231
- Sugar: 1 g
- Sodium: 428 mg
- Fat: 10 g
- Carbohydrates: 28 g
- Fiber: 12 g
- Protein: 9 g
- Cholesterol: 2 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy chickpea recipes? Check these out: