Chickpea Guacamole Food

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SMASHED CHICKPEA GUACAMOLE EGG SALAD



Smashed Chickpea Guacamole Egg Salad image

Garlicky guacamole and hearty chickpeas add character to this satisfying and healthy egg salad sandwich. If you're making it ahead of time, add a little more lemon juice to help keep the avocado green. Mayo adds a nice bit of tangy creaminess, but can be left out if you prefer.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 9

1 cup canned chickpeas (garbanzo beans, drained (cooked dried chickpeas work too))
1 medium avocado (large diced)
1 tablespoon fresh lemon juice
1 medium clove garlic (very finely diced or grated (about 1/2 teaspoon))
1/2 teaspoon kosher salt or other coarse salt
4 [url href="https://www.kitchentreaty.com/how-to-make-perfect-hard-boiled-eggs-my-favorite-method/"]hard-boiled eggs[/url] (chopped)
2 tablespoons mayonnaise (optional)
Additional salt and freshly ground black pepper (to taste)
8 slices sandwich bread

Steps:

  • In a medium bowl, mash the chickpeas with a fork.
  • Add the avocado, lemon juice, garlic, and kosher salt. Mash until blended, keeping a few chunks of avocado if you prefer.
  • Gently stir in the eggs and mayo (if using).
  • Taste and add additional salt and pepper if necessary.
  • Divide egg salad between four slices of bread and top with remaining bread. Slice in half and serve immediately.

CHICKPEA GUACAMOLE



Chickpea Guacamole image

Serve this dip with tortilla chips, pita, crackers, or fresh vegetables. It doesn't last very long, so eat it soon after preparing.

Provided by Lumberjackie

Categories     Beans

Time 10m

Yield 2 cups

Number Of Ingredients 8

1 tablespoon fresh lemon juice
1 garlic clove, crushed
1 medium onion, chopped
1 medium tomatoes, chopped
4 scallions, thinly sliced
1/2 small avocado, peeled and chopped
1 tablespoon green chili, chopped
1 (15 ounce) can chickpeas, rinsed and drained

Steps:

  • Place the chickpeas in a food processor or blender. Add the lemon juice and garlic, and process briefly, until the chickpeas are slightly chopped.
  • Add the onion and avocado, and process again until the mixture is chunky.
  • Place the mixture in a bowl and add the remaining ingredients. Mix well.
  • Cover and chill before serving.

GUACAMOLE HUMMUS



Guacamole Hummus image

Can't decide between hummus and guacamole? This recipe, courtesy of Catherine Teniente from San Antonio, Texas, allows you to have it both ways in this bright, creamy dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1 can (15.5 ounces) chickpeas, rinsed and drained
3 cups fresh cilantro leaves
1 garlic clove, chopped
1 ripe avocado, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Coarse salt and ground pepper
Lemon wedges
Tortilla chips

Steps:

  • In a food processor, combine chickpeas, cilantro, garlic, and avocado. Process until finely chopped. With machine running, add olive oil in a slow, steady stream, then add lemon juice, and then add water, 1 tablespoon at a time, until mixture is smooth. Season to taste with salt and pepper and serve with lemon wedges and tortilla chips.

Nutrition Facts : Calories 151 g, Fat 9 g, Fiber 4 g, Protein 3 g

CHEF JOHN'S CLASSIC GUACAMOLE



Chef John's Classic Guacamole image

There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you're grinding your aromatic vegetation in a molcajete, or against a cutting board, you're really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 20m

Yield 12

Number Of Ingredients 7

2 tablespoons minced fresh serrano chili
½ cup chopped fresh cilantro, divided
¼ cup finely diced white onion
½ teaspoon kosher salt for grinding vegetables, plus more to taste
4 large Hass avocados
1 cup diced ripe tomatoes, drained
1 lime, juiced, or more to taste

Steps:

  • Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
  • Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.

Nutrition Facts : Calories 158 calories, Carbohydrate 9.7 g, Fat 13.9 g, Fiber 6.8 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 88.6 mg, Sugar 1.3 g

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