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Chickpea and Avocado Spread
Chickpea and Avocado Spread

This Chickpea and Avocado Spread is easy to make and is dreamy atop baked potatoes and yams, corn tortillas, green salads, or as a dip for vegetables. Fresh oregano and lemon combine in a unique flavor for a little something special.

2 large ripe avocados, peeled, pitted and diced

1/4 cup chopped red onion

1 tablespoon Dijon or stone ground mustard

2 teaspoons minced fresh oregano

2 teaspoons lemon juice

1/2 teaspoon granulated garlic

1 can (15 ounces) chickpeas/garbanzo beans, drained and rinsed (or 1-1/2  cups)

1. In a bowl, combine everything but the chickpeas, blending with a fork and mashing the avocado.

2. Add the chickpeas, and mash them into the avocado using a fork or a bean masher. I usually like to mash the chickpeas just until they pop open and a few are still whole.

Preparation: 10 minutes

Cooking: 0 minutes

Makes: about 2 cups

Cathy Fisher
Cathy Fisher

Cathy Fisher has become a featured recipe expert for the NHA and is the creator of, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.

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