Ingredients:

  • 2 (15 oz) cans Canned Chickpeas (Garbanzo Beans), rinsed and drained
  • 2 large Ripe Avocados (Hass preferred)
  • 1 medium stalk Celery, finely diced
  • 1/4 cup Red Onion, finely minced
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Fresh Dill, finely chopped
  • 2 tablespoons Fresh Flat-Leaf Parsley, finely chopped
  • 3/4 teaspoon Kosher Salt, or to taste
  • 1/2 teaspoon Freshly Ground Black Pepper, or to taste
  • 1 teaspoon Dijon Mustard (Optional)

Instructions:

  1. Thoroughly rinse the canned chickpeas under cold water until the liquid runs clear, then drain them completely. Finely dice the celery and mince the red onion. Halve the avocados, remove the stones, and scoop the flesh into a large mixing bowl alongside the prepared vegetables.
  2. Add the drained chickpeas to the bowl. Using a sturdy fork or a potato masher, gently smash the mixture. Aim for a texture where about 60% of the chickpeas are smashed and incorporated into the creamy avocado, and 40% remain whole or halved to maintain bite.
  3. Add the fresh lemon juice, olive oil, chopped dill, parsley, and optional Dijon mustard. Add the salt and pepper. Using a rubber spatula, fold all the ingredients together until they are evenly combined. Taste test and adjust seasoning (salt, pepper, or another squeeze of lemon) as needed.
  4. Cover the bowl tightly and refrigerate for a minimum of 20 minutes. This chilling period allows the fresh herbs and zesty components to properly permeate the chickpeas. Serve chilled on bread, in wraps, or with crudités.