Smashed Chickpea Avocado Dip

recipe courtesy of forksoverknives.com
makes 4 cups

8 (6-inch) pita breads, cut into quarters
1 (15-ounce) can chickpeas, drained and rinsed
1 avocado, peeled and pitted
2 roma tomatoes, finely chopped (about 2 cups)
4 stalks scallions, white and green parts, finely diced (about 1 cup)
½ cup finely chopped fresh cilantro
3−4 cloves garlic, minced (about 2 teaspoons)
1 jalapeño, deseeded and finely chopped (about 2 tablespoons)
¼ cup lime juice (from 2 to 3 limes)
Sea salt and freshly ground white pepper


1. Preheat the oven to 350°F. Line a baking tray with parchment paper and set aside.

2. Place the chickpeas and avocado in a mixing bowl, and coarsely mash them with the back of a spoon or a potato masher. Be sure to leave them coarse.

3. Add the tomatoes, scallions, cilantro, garlic, jalapeño, lime juice, and salt and pepper to taste.

4. Mix well and adjust the seasoning. Keep refrigerated until ready to serve.

5. Place the sliced pita bread on the baking tray, and bake for 20 minutes or until crispy.

6. Serve the warm bread with the dip. Store the dip in an airtight container in the refrigerator for up to 2 days. You can also store the toasted pita in an airtight container for up to a week.

For more delicious vegan recipes, click here: http://animalrightscoalition.com/publications/
We provide lots of free support for people interested in going vegan. Check out our Vegan University program for details:  http://animalrightscoalition.com/programs/veganuniversity/ 
One of the most popular aspects of Vegan University is our mentor program. You choose the person you'd like to be your champion and coach in going vegan
To meetup with other people who are already vegan or interested in going vegan, check out Minneapolis Vegan Meetup. You'll find dine-outs, grocery shopping tours, workshops and more: http://www.meetup.com/vegan-415/

Animal Rights Coalition • 317 W 48th St Minneapolis • 612.822.6161 • www.animalrightscoalition.com
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