Skip to main content
Baby Carrots with Chickpea Guacamole
4+ servings
Adding chickpeas to your guacamole will reduce the amount of fat, without sacrificing flavor! Serve with baby carrots or other vegetables.
Ingredients
Makes 4+ Servings
- 1 15-ounce can chickpeas, rinsed and drained
- 1 clove garlic, crushed
- 1 tbsp. lemon juice
- 1 medium onion, chopped
- 1/2 small avocado, peeled and chopped
- 1 medium tomato, chopped
- 4 green onions, thinly sliced
- 1 tbsp. canned chopped green chilies or fresh serrano pepper
Directions
-
Place the chickpeas in a food processor or blender. Add 1 tbsp (14 mL) of lemon juice and garlic. Process briefly, until the chickpeas are slightly crushed.
-
Add the onion and avocado.
-
Place the mixture in a bowl and add the chopped tomato, sliced green onions, and chopped chilies. Mix well.
Nutrition Facts
Per serving (1/4 cup)
Calories: 89
Fat: 2.6 g
Saturated Fat: 0.3 g
Calories from Fat: 26.3%
Cholesterol: 0 mg
Protein: 3.9 g
Carbohydrates: 13.7 g
Sugar: 1.6 g
Fiber: 3.6 g
Sodium: 10 mg
Calcium: 30 mg
Iron: 1.3 mg
Vitamin C: 6.8 mg
Beta-Carotene: 127 mcg
Vitamine E: 0.5 mg
