INGREDIENTS
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1 can (15.5 ounces) chickpeas, rinsed and drained
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3 cups fresh cilantro leaves
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1 garlic clove, chopped
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1 ripe avocado, roughly chopped
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3 tablespoons extra-virgin olive oil
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1 teaspoon fresh lemon juice
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Coarse salt and ground pepper
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Lemon wedges
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Tortilla chips