Chickpea, Avocado, & Feta “Smash”

I felt like Maria von Trapp making this, because: Chickpeas? Avocados? Feta? These are a few of my favorite things…

Avocado is a great substitute for mayo – I’ve made some of my favorite chicken salads with avocados as a base – but mashed with chickpeas, combined with a little feta, lemon/lime juice, and cilantro, this was beyond delicious.  The citrus keeps the avocado from browning, so you can keep this for a full day in the fridge for a healthy snack, or a sandwich filler, or a scoop on top of some salad greens.  You get the picture. It’s healthy, it’s filling, and it’s ready in no more than ten minutes, tops.  Enjoy.

CHICKPEA, AVOCADO, & FETA “SMASH” (serves 2-3)  
– 1 can chickpeas, rinsed and drained (I use Eden Organic beans, because they’re fully organic, their cans are BPA-free, and they’re only slightly more expensive but significantly better for you than the alternatives) 

– 1 avocado, cut into chunks
– 1/2 lemon, juiced
– 1/2 lime, juiced
– Approx. 3 tbsp. crumbled feta
– smallish handful of cilantro, chopped (approx. 2 tbsps)
– kosher salt and freshly ground black pepper

1. Rinse the chickpeas well and drain them, then add to a mixing bowl.

2. Cut an avocado into chunks. The easiest way to do this is to cut an avocado in half, lengthwise:  

Then, carefully but firmly, thunk (that’s a made-up cooking term) the knife blade into the avocado pit, twist it a bit, and gently pull out the pit. 
those are some balancing skills, right there!

Then, in the avocado half itself, cut the avocado into a grid, run your knife around the perimeter of the avocado, and squeeze out the chunks into the bowl with the chickpeas:

2. Combine the chickpeas and the avocado, lemon/lime juice, and kosher salt & pepper, and smash it all together.  If you have a Potato Masher, this helps to get things started, but finishing smashing with a fork until you have the chickpea/avocado consistency that you want.  If you want more of a chunkier avocado texture, smash the chickpeas until they’re 75% to the texture you want, then add the avocado to finish. Say smash again.  Smash!!

3. Add cilantro to taste, then feta, then add salt/pepper/lemon juice or lime juice as needed.

Sandwich filler?  Salad topper? Solo?  Any way (or “S”) you serve it, it’s a winner.

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7 thoughts on “Chickpea, Avocado, & Feta “Smash”

  1. Anonymous

    Was liked to your site by a friend on Facebook. Just tried this “smash” today – I added diced green onions and wrapped it in leaves of butter lettuce to serve – so tasty! I’m intrigued and delighted to see that upwards of 50% of your recipes involve avocado – that’s my kind of cooking!

    Thanks for this – easy and delicious. 🙂

  2. Westyn Hinchey

    This is the first comment that has ever been posted on my site, and I’m not even going to pretend how excited I was about it! Thanks so much for your kind words – so glad you liked it.

  3. Kristi Chastain

    Tried this mash today. Added red onions, diced pickled jalapeno peppers, one fresh chopped jalapeno, and a dash for hot sauce (can you tell I like spicy?). Turned out fabulous!! Thanks for the recipe.

  4. collers

    Making this today for lunch. Do you think it would work to heat up the chickpeas before adding everything else and mashing? I’m picturing this as a nice warm lunch to go with this Chicago stormy weather.

    1. Westyn Layne

      Hi – I bet that would work? If you’re heating them up on the stove, though, they’ll probably get a little dry, so you might need some extra lemon/lime juice to smash it all together. Let me know how it turns out!

    2. collers

      Today was very hot so I ended up not heating them up. I used less avocado and added plain Greek yogurt and this was amazing! I love this recipe and I’ve been sharing it with friends and family!


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