Chickpea Avocado Lemon Smash Tub
Roughly mashed chickpeas with creamy avocado, fresh lemon, parsley, and dill, batch-prepped for a Greek vegan smash tub scooped onto sourdough toast.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain, rinse, and pat dry 1 can chickpeas. Dice 0.5 medium avocado. Finely chop 1.5 tbsp parsley and 1 tbsp dill. Thinly slice 1 tbsp chives. Measure 1.5 tbsp lemon juice, 0.5 tsp lemon zest, 1.5 tbsp olive oil, salt, pepper, and oregano.
Build
In a medium bowl, mash drained chickpeas with a fork until roughly two-thirds broken down and one-third left whole. Add avocado, lemon juice, zest, olive oil, salt, pepper, and oregano; mash gently to combine, keeping some avocado chunks visible.
Finish
Fold in parsley, dill, and chives, mixing gently until herbs distribute evenly and remain bright green. Transfer to an airtight tub and refrigerate up to 3 days.
Plate
Toast 1 slice wholemeal sourdough (or warm 1 wrap) per serving. Scoop roughly 135g smash onto each toast, finish with extra lemon zest and cracked black pepper at table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.