Chickpea, avocado, and strawberry pâté

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  • 1 cup chickpeas, soaked and cooked
  • 2 avocados
  • Olive oil
  • Sea salt to taste
  • 6 basil leaves
  • Merkén and pepper to taste
  • Water where the chickpeas where cooked (as much as necessary)
  • 1 cup strawberries
  • 4 celery stalks
  • 10.5 oz baby carrots

6 servings


First, blend the cooked chickpeas without the water, 2 peeled avocados without the pit, basil leaves, a dash of olive oil, salt, pepper, and merkén (be careful, merkén is spicy) in a blender.

As you blend, incorporate the chickpeas water until obtaining a pâté-like texture.

Pour in a clay bowl and add finely chopped strawberries.

Place the celery sticks and baby carrots, previously washed and unpeeled, all around.