Epic Chickpea Spread

Recently, a vegan bakery opened up here in Dallas.  Reverie Bakeshop is the name, and if you haven’t checked them out yet, you should.  Lots of yummy treats.  Anyway, they sell sandwiches as well.

One of them is a mashed chickpea and avocado panini.  I haven’t tried it yet, but it sounded interesting and I thought I would experiment with my own version.  You really can’t go wrong with avocados in my opinion. 🙂



This is super easy to make and very versatile too.  It would be great spread on my Homemade Wheat Thins, on toast or even inside a lettuce wrap for a grain free option.  Since everyone is worried about the mercury levels in tuna, this is a decent alternative.


We filmed a short video for this recipe.  You can view it below. For more videos, you can subscribe to my You Tube Channel.

Epic Chickpea Spread

Epic Chickpea Spread

Prep Time 15 min


  • 2 cups or 1 can chickpeas
  • 1 avocado
  • 2 green onions chopped or 2 T minced white onions
  • 1-2 garlic cloves minced
  • 1/4 cup chopped fresh parsley
  • 1/2 celery stalk chopped fine
  • 1-2 T nutritional yeast
  • 1-2 T lemon juice depending on how much you like
  • salt and pepper to taste


  1. In a medium sized bowl, mash the chickpeas slightly with a fork. 
  2. Add in the remaining ingredients and mix well.


Recipe Notes

This makes about 4 servings. Should last a week in the fridge. Enjoy!

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51 thoughts to “Epic Chickpea Spread”

  1. Made this for lunch today. Had no parsley, subbed a couple tbls of my potted oregano. My husband was pleased, as was I. Maybe will add some chopped apple next time. Put slices on the side this time.
  2. Made this for lunch today - omg, it was SO good! I didn't have bread so I ate it on cucumber slices with some baby kale and tomato. Delicious. I will definitely make this again. Thank you for sharing this yummy recipe!!
    1. You can omit it, but it does add a cheesy/nutty flavor to the recipe. If you eat cheese, you can always use parm instead.

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