1 398g can chickpeas, drained
1 Tbs ground cumin
1 tsp ground coriander
2 tsp black pepper
To taste salt
¼ cup parsley, fine chop
2 small carrots, grated
To taste pickled jalapeños
- Add chickpeas to blender or food processor along with cumin, coriander, black pepper, salt, parsley and carrots.
- Blend until you have a course filling.
- Add the avocado and jalapeños (if using) and continue to blend until the avocados are just combined. You will want a bit of a rough texture for sandwiches.
- Again, serve with your favourite bread, wrap or pita, or as a topping on salad greens (no dressing required).
You can substitute cilantro for parsley. Continue to blend the mixture adding olive oil until you have a smooth texture and use as a spread for sandwiches or a dip for veggies.