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Smashed Chickpea Avocado Dip
Ingredients
- 8 (6-inch) pita breads, cut into quarters
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 avocado, peeled and pitted
- 2 roma tomatoes, finely chopped (about 2 cups)
- 4 stalks scallions, white and green parts, finely diced (about 1 cup)
- ½ cup finely chopped fresh cilantro
- 3−4 cloves garlic, minced (about 2 teaspoons)
- 1 jalapeño, deseeded and finely chopped (about 2 tablespoons)
- ¼ cup lime juice (from 2 to 3 limes)
- Sea salt and freshly ground white pepper
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