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  • Writer's pictureDan Rémi

Soft Chickpeas With Avocado (High Protein)

Servings: 1 Calories & Macros: 491 kcal; Protein. 49 g (40 %), Carbs 34 g (28 %), Fat 17 g (32 %)

Prep Time: 3 min

Cooking Time: 20 min

Cooked chickpeas on a plate


  1. 25 g Onion

  2. 8.5 g Garlic

  3. 50 g Tomatoes

  4. 2 Tsp Olive Oil

  5. 75 g Canned Chickpeas (drained)

  6. 20 g Avocado

  7. 1/2 Tsp Herbes de Provence

  8. 1/4 Tsp Salt

  9. 1/4 Tsp Black Pepper

  10. 60 g Vegan Protein Powder


  1. Start preheating a deep pan to medium heat.

  2. Cut the onion and garlic into very small pieces.

  3. Cut the tomatoes into medium-sized pieces.

  4. The canned chickpeas are drained and rinsed with water.

  5. Add olive oil to the deep pan.

  6. When the oil is heated, add the cut onion & garlic, and lightly fry (stir once in a while).

  7. When the onion and garlic have achieved a light brown colour, add the chickpeas (stir once in a while).

  8. After lightly frying the chickpeas for few minutes, add the cut tomatoes (stir once in a while).

  9. Fill the deep pan with water such that half the height of the chickpeas is covered.

  10. Add salt, pepper & Herbes de Provence

  11. The water is boiled away such that little to no water is left in the pan (stir once in a while).

  12. Add avocado to the served plate, next to the chickpeas.

  13. Make a protein shake by mixing water with the protein powder, to accompany the meal.

Bon appétit!


  • It is optional to boil the chickpeas in water. Boiling the chickpeas in water will make them very soft.

  • You can also use chickpeas that have not been canned. Cook accordingly.

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