Smoked Chickpea Guacamole for Cinco de Mayo

Happy Cinco de Mayo everyone….I’ve created this amazing chick pea guacamole that will surely knock your socks off and keep your Cinco de Mayo festivities rollin’…

Ingredients

  • 2 avocados, peeled, pitted and cut into chunks
  • 1 cup chickpeas, drained and rinsed
  • 1 Roma tomato, diced
  • 1/3 cup fresh cilantro, chopped
  • 2 scallions, chopped
  • 1/3 cup red onion, chopped
  • 1 Tablespoon lime juice
  • 2 Tablespoons lemon juice
  • 1 teaspoon O California white balsamic vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/3 teaspoon pepper
  • 1/4 teaspoon curry powder

Directions

  1. In a large bowl, combine all ingredients; gently toss  until combined.  I preferred to keep the avocado chunks in the guacamole instead of completely mashing them, as this gave the guacamole a beautiful appearance and was easier to eat atop crackers.
  2. Serve with gluten-free crackers, atop a salad, spread onto a sandwich or as a dip with crudites.
  3. Enjoy!

Congrats to the winner of my Aurora Yoga Mat Giveaway: Lisa @ Lisasfoods.

Please email me at thehealthyapple@gmail.comyour mailing address to ship this beautiful mat!

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Amie | 
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3 replies
  1. Kelly
    Kelly says:

    I’ve never thought about putting chickpeas in my guac. Interesting. And smoked paprika…yum…I was wondering where the smokiness was coming from.

    Reply

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