Cool Avocado and Pistachio Mash!

by Stephanie Tulman on July 3, 2013

double decker chickpea smash Hello from the car!  My parents, brother and I are taking turns driving to California.  It’s been an interesting drive already.  Both of my parents emails have been hacked and we’ve received dozens of calls and emails regarding our safety.  Haha!  The phishing email stated, that my parents are stranded in the Philippines with no money and need help.  The crazy thing is… it’s also my Mom’s birthday today.  What a way to celebrate it…. 6 hours in the car, and continuously responding to phone calls that we are NOT stranded in the Philippines!

Unlike when I travelled for business trips.. I prepared for you this time!  I developed some really great recipes so that you don’t starve while I”m away from my kitchen.  : )    Remember my Chickpea’Tuna’ Salad  and how QUICK, easy and delicious is was?!  Well, I wanted to stick with that line of business and still use chickpeas as the base.  Holy holy…. I had some ripe avocados on the counter and thought, YES, I’m going to mash them together and have a party!

no carb chickpea smash And I added pistachios for an even more amazing party!

IT.WAS.SO.GOOD.  So easy.  So healthy.  Should I keep going?  You get the hint….

I used some Ezekiel bread with a fresh juicy sliced tomato.  However, I kept those carb conscious friends in mind and also thought it could be deconstructed without the bread.  Just pile the mash on top of the tomato and voila!  And then sprinkle some extra pistachios for good luck…. or just because they’re so tasty!

This is already vegan.  And for the carnivores, I’d suggest maybe adding a little bit of tuna fish.  But really I’d recommend leaving it as is.

As always, thanks for stopping by!  If you try it out, please let me know what you think!

xo, This Chick

Cool Avocado & Pistachio Mash

Cool Avocado & Pistachio Mash


  • 2 avocados
  • 13.4 oz chickpeas (box from Whole Foods!)
  • 1/3 cup pistachio nut meats (dry roasted, unsalted)
  • 1 tbs lemon juice
  • 1 large tomato
  • 4 slices Ezekiel Sprouted Grains bread
  • pink salt
  • pepper


  1. Remove the avocado skin and pit and place the good stuff in a medium sized bowl. Add the drained chickpeas. Mash with the mixture with the back of a spoon or a fork (or lightly pulse in a food processor).
  2. Lightly pulse the pistachios in a food processor just to make the pieces smaller, but DON'T process into 'stachio dust! Toss these into the bowl with the mash. Add lemon juice, salt and pepper to taste, stir well.
  3. Place on a slice of tomato on a dish, or between two slices of bread with tomato slices. (This should serve 2 whole sandwiches.)


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