Smashed Avocado and Chickpea Dip

(from Forks over Knives)

Ingredients: 

1 Can chickpeas, drained and rinsed

1-2 Avocados, peeled and pitted

2-4 Roma tomatoes, finely chopped (about 2 cups)

4-6 Stalks scallions, white and green parts, finely chopped (about 1 C)

1/2 C Finely chopped cilantro 

3-4 Cloves garlic, minced (about 2 t)

1 Jalapeno, deseeded and finely chopped (about 2 T)

1/2 C Lime juice (2-3 limes)

Sea salt and white pepper

Directions:

Place the chickpeas and avocado in a mixing bowl and coarsely mash them with the back of a spoon or potato masher.  Be sure to leave them coarse.  Add the tomatoes, scallions, cilantro, garlic, jalapeno, lime juice and salt, pepper to taste.  Mix well and adjust the seasoning.  Keep refrigerated until ready to serve.