Smashed Chickpea Avocado Pickle (Print View)
Creamy smashed chickpeas and avocado with dill pickles, lemon, and herbs—great on toast or in sandwiches.
# Ingredient List:
→ Legumes & Vegetables
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 large ripe avocado
03 - 1 small red onion, finely diced
04 - 1–2 dill pickles, finely chopped
→ Condiments & Seasonings
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons chopped fresh cilantro or parsley
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon sea salt, or to taste
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon smoked paprika (optional)
# How to Make:
01 - Place the drained chickpeas in a large mixing bowl. Using a fork or potato masher, press down firmly until the chickpeas break down into a coarse, spreadable texture with some whole pieces remaining for bite.
02 - Halve the avocado, remove the pit, and scoop the flesh directly into the bowl with the mashed chickpeas. Mash everything together until creamy but still slightly chunky.
03 - Add the diced red onion, chopped dill pickles, lemon juice, fresh cilantro or parsley, olive oil, sea salt, black pepper, and smoked paprika. Stir thoroughly until all components are evenly distributed.
04 - Sample the mixture and adjust salt, pepper, or lemon juice as needed. Serve immediately on toasted bread, tucked into a sandwich, piled over greens, or scooped up as a dip.
# Expert Advice:
01 -
- It takes exactly ten minutes from can to plate and tastes like you put in real effort.
- The creamy avocado and crunchy pickle combination is genuinely addictive and works on toast, in wraps, or piled on greens.
02 -
- Under mashed chickpeas make the texture bouncy and weird so really lean into the mashing step.
- Adding the lemon juice right after the avocado prevents browning and keeps everything looking fresh.
03 -
- Save a few whole chickpeas from mashing and fold them in at the end for better texture contrast.
- Let the finished bowl sit for five minutes before serving so the flavors can marry and settle.