Mediterranean Guacamole
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Serves 6-8


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  • ½ cup chopped red onion
  • 1 garlic clove, minced or pressed
  • 1 to 2 jalapeño or serrano peppers, seeding optional, finely chopped
  • ½ cup chopped fresh mint
  • ½ cup chopped fresh basil
  • ¼ cup fresh squeezed lemon juice
  • 3 tablespoons extra virgin olive
  • 1 teaspoon kosher or sea salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 15.5 oz. can chickpeas, about 2 cups, rinsed and drained
  • 2 baby cucumbers, about 2 cups, diced
  • ¼ cup chopped sundried tomatoes packed in oil
  • ¼ cup chopped pitted Kalamata olives
  • 3 ripe avocados, halved, pitted, meat scooped out, diced
  • ¼ cup, about 1 oz., crumbled feta cheese, or to taste
  • Pita chips or pita bread, to serve


  1. Place the red onion, garlic, jalapeño, mint and basil in a mixing bowl or molcajete and mash together with a tejolote, pestle or fork, making a coarse paste.
  2. Stir in the lemon juice, olive oil, salt and pepper, mash and mix again.
  3. In a large bowl, mix the chickpeas, cucumbers, sundried tomatoes, olives and avocado. Add the herb and lemon mixture and toss well.
  4. Add the crumbled feta cheese on top. Serve along with pita chips, chips of your choice or veggie sticks.