Sun-Dried Tomato & Chickpea Guacamole


I still am baffled by people who don’t like guacamole. I guess it’s a texture thing, which I can understand. But at the same time, it’s just so good. I really had to reevaluate my relationship when my BF told me he didn’t like it (or avocados, period). Okay, so not really, but I was still shocked.

I can’t get enough of guacamole. It’s a great dip all on its own, but then you can make fun things with it like Guacamole Grilled Cheese. Raise your hand if you’re drooling at the thought of it.

The other day, I decided I needed to combine guacamole with one of my other great loves, sun-dried tomatoes. Am I a mad scientist? I must be, or at least, the culinary equivalent of that. But once you try my Sun-Dried Tomato & Chickpea Guacamole, you won’t think I’m mad at all.

I’m just a genius. I’m the Smart Cookie Cook for a reason.


If you thought regular guacamole was addicting (which it is; never order guac as an appetizer, because you will not eat your meal), then wait until you try this amped up version. The sweetness of the sun-drieds infused into every inch of the guac, emphasizing the sharp tang of red onions.

Now, what is the one downside to guac? It never fills you up. You eat and you eat, until you hate yourself. Thanks to the tender chickpeas studded throughout this guac and loaded with protein, this stuff is much more substantial and satisfying. It’s a legitimately hearty snack that you can justify going to town on.

If you’re looking to shake up your guac routine, this is the way to do it. A little bit rich from the sun-drieds and avocados, and a whole lot refreshing with bright lemon and garlic flavor, it’s the perfect springtime dip to dig into.

A Few Tips Before You Get Cooking:

  1. Get creative with what you serve your dip with: pita bread, Beanitos, flatbread, garlic bread, veggies, baked potatoes, and more.
  2. Not only does the lemon juice add flavor, but it keeps the avocados from turning brown. You can sub lime juice, if you like.
  3. This would be killer with fresh mozzarella or sharp cheddar on a grilled cheese sandwich.
  4. If you don’t want the texture of the sun-dried tomatoes, you can use sun-dried tomato spread instead.


Sun-Dried Tomato & Chickpea Guacamole
By The Smart Cookie Cook


  • 2 tsp. olive oil
  • 1/3 cup chopped red onion
  • 1 16-oz. can chickpeas, drained and rinsed
  • 3 ripe avocados, halved and pitted
  • 1 tbsp. + 2 tsp. lemon juice
  • ¼ cup julienned sun-dried tomatoes & their oils
  • ½ tsp. salt
  • 2 tsp. minced garlic


  1. In a medium skillet, bring olive oil to medium heat. Add onion and sauté for 2 minutes, stirring occasionally. Add chickpeas and sauté 3 minutes more. Set aside.
  2. Spoon avocados into a medium mixing bowl. Add lemon juice and mash together until it reaches your desired smoothness (I like it a little chunky).
  3. Mix in sun-dried tomatoes and oils, salt, and garlic until evenly combined. Fold in cooked onions and chickpeas.
  4. Serve with whatever dippers you like. Store leftovers in fridge in an air-tight container.DSC04913
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Colleen Bierstine