Avocado Chickpea Spread
Servings 6 - 1/3 cup servings
Calories 197kcal
Ingredients
- 1 Tbsp fresh lemon juice
- 1/2 cup mayonnaise vegan or regular
- 2 Tbsp Dijon mustard
- 1 15.5 oz can chickpeas (garbanzo beans), rinsed, drained and mashed
- 1 avocado, cut in small chunks and drizzled with lemon juice
- 2 green onions (scallions), chopped small
- 1/4 cup roasted red peppers chopped small
- 1/4 cup black olives, coarsely chopped
- 1/2 cup celery chopped small
- 1/8 teaspoon onion granules
- 1/8 teaspoon garlic granules
- salt and pepper to taste
Instructions
- Mix together the fresh lemon juice, mayo and Dijon mustard and set aside
- Mash the chickpeas in a bowl with a potato masher, remove the skins
- Add the green onions, roasted red peppers, black olives, celery, onion and garlic granules, salt and pepper and mix together
- Gently stir in the avocado chunks
- Add the mayo, mustard, lemon juice mixture and stir all together
- Taste to adjust seasonings
- Cover and refrigerate for at least an hour to let flavors mingle
- Serve as a sandwich spread or a salad topping
- ENJOY!
Nutrition
Serving: 0.33g | Calories: 197kcal | Carbohydrates: 5g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 352mg | Potassium: 211mg | Fiber: 3g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg