Greek · Breakfast
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.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
345Calories
14gProtein
15gFat
41gCarbs
5gSugar
12gFiber
475mgSodium
0mgChol
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Instructions
1
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.
2
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.
3
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.
4
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz / 0.5 can) canned chickpeas
- 0.5 medium avocado
- 1.5 tbsp fresh flat-leaf parsley
- 1 tbsp fresh dill
- 1 tbsp fresh chives
- 22ml (1.5 tbsp) fresh lemon juice
- 0.5 tsp fresh lemon zest
- 22ml (1.5 tbsp) extra-virgin olive oil
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 0.125 tsp dried oregano
- 2 slices wholemeal sourdough