Smashed Chickpea Avocado Pickle (Print)

Creamy smashed chickpeas with ripe avocado and tangy pickles—versatile spread for toast, sandwiches, or dips.

# Ingredient List:

→ 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 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 Steps:

01 - Place the drained chickpeas in a large mixing bowl and mash thoroughly with a fork or potato masher until a coarse, spreadable texture is achieved, leaving some whole pieces for texture.
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 retaining a pleasantly chunky consistency.
03 - Add the finely diced red onion, chopped dill pickles, fresh lemon juice, cilantro or parsley, olive oil, sea salt, black pepper, and smoked paprika. Stir well until all ingredients are evenly distributed.
04 - Taste the mixture and adjust salt, pepper, or lemon juice as needed. Serve immediately on toasted bread, as a sandwich filling, over greens, or as a standalone dip.

# Expert Suggestions:

01 -
  • Zero cooking required, which means you can make this even when your stove is buried under mail and good intentions.
  • The creamy avocado and crunchy pickle combination is the kind of texture contrast that makes you close your eyes on the first bite.
  • It doubles as a sandwich spread, a dip, or something you eat standing over the bowl at midnight.
02 -
  • Avocado browns quickly once exposed to air, so if you are making this ahead press plastic wrap directly against the surface and eat it within one day.
  • Under mashing the chickpeas is better than over mashing, because you can always mash more but you cannot unsmash them.
03 -
  • Save a tablespoon of the chickpea liquid and mix it in if your avocado is less than perfectly ripe, because the starchiness adds creaminess.
  • Let the finished salad sit for five minutes before serving so the salt has time to pull moisture from the onion and soften its raw edge.

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