Smashed Chickpea Avocado Pickle (Printable)

Tangy smashed chickpeas with avocado, pickles, lemon and herbs — quick, creamy, and versatile for toast or sandwiches.

# What you'll need:

→ Legumes & Vegetables

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large ripe avocado
03 - 1 small red onion, finely diced
04 - 1 to 2 dill pickles, finely chopped

→ Condiments & Seasonings

05 - 2 tbsp fresh lemon juice
06 - 2 tbsp chopped fresh cilantro or parsley
07 - 1 tbsp olive oil
08 - 1/2 tsp sea salt, or to taste
09 - 1/4 tsp black pepper
10 - 1/4 tsp smoked paprika (optional)

# Directions:

01 - Place the drained chickpeas in a large mixing bowl. Using a fork or potato masher, press down firmly until the chickpeas reach a coarse but spreadable consistency, leaving some whole for texture.
02 - Halve the avocado, remove the pit, and scoop the flesh into the bowl with the chickpeas. Mash everything together until creamy yet still slightly chunky.
03 - Add the finely diced red onion, chopped dill pickles, lemon juice, fresh cilantro or parsley, olive oil, sea salt, black pepper, and smoked paprika. Stir thoroughly until evenly combined.
04 - Taste the mixture and adjust salt, pepper, or lemon juice as needed. Serve immediately on toast, in a sandwich, over greens, or as a dip with crackers.

# Expert Suggestions:

01 -
  • It takes exactly ten minutes from can to plate and tastes like something from a fancy cafe.
  • The creamy avocado does all the heavy lifting so you never miss mayonnaise or dairy.
  • Pickles bring a briny tang that makes each bite oddly addictive and impossible to stop eating.
02 -
  • Avocado browning is inevitable after a day so press plastic wrap directly onto the surface if you need to store it overnight.
  • The texture firms up in the fridge which actually makes it easier to spread on sandwiches the next morning.
  • Check your pickle brand labels because some sneak in hidden sugars or gluten based vinegars.
03 -
  • Smash the chickpeas before adding the avocado so you can control the texture of each separately.
  • Letting the finished mix sit for five minutes before eating allows the lemon and salt to pull everything together into something greater than the sum of its parts.

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