Chickpea Guacamole

Recipe reprinted with permission from FULL BELLY © 2014 Tara Mataraza Desmond, Running Press, a member of the Perseus Books Group.

Chickpea Guacamole
Servings: 4 Prep 10 mins


  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 small garlic clove
  • 1 large ripe avocado
  • 1/4 cup loosely packed fresh cilantro leaves
  • 2 teaspoons freshly squeezed lime juice (about 1/2 lime)
  • 1/4 teaspoon fine sea salt

Make It

1. Put the chickpeas and garlic in a food processor and pulse about fifteen times, or until both are well pulverized. Add the avocado, cilantro, lime juice, salt, and 2 tablespoons water and pulse again fifteen to twenty times, or until the guacamole is as textured or smooth as you like it.

2. Serve immediately or cover tightly with plastic wrap or store in an airtight container and refrigerate for up to 3 days.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 165, Fat, total (g): 6, sat. fat (g): 1, carb. (g): 22, fiber (g): 6, sugar (g): 1, pro. (g): 6, Folate (µg): 31, sodium (mg): 163, calcium (mg): 48, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.