Today’s Meatless Monday post for Chickpea Stuffed Avocados combines two of my favorites ingredients!
I could eat both of these foods every single day. So of course I was beyond excited when I found a recipe that not only included both ingredients but also looked super yummy on top of that.
I found this recipe while doing my daily browsing on Pinterest & it definitely needed some simplifying. I’m kind of a picky eater if you haven’t already guessed & always have to switch recipes around to eliminate foods I won’t eat.
This is a great brunch recipe or a healthy afternoon snack.
And you don’t have to worry about the avocados going brown once you cut them in half. By spreading a bit of lime juice around the surface, this I will prevents the browning from happening. You can also use lemon juice or anything will a bit of acidity to it to stop the browning process.
If you love chickpeas- check out my recipe for Chickpea burgers. A favorite of mine & easy to meal prep on the weekends and they freeze well.
- 15 oz. can chickpeas, drained & rinsed
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp salt
- 3 ripe avocados
- Fresh lime juice
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 4 tbsp fresh parsley, chopped
- Ground black pepper to taste
- Preheat oven to 400 degrees.
- In a small bowl, mix together chickpeas, olive oil, cumin, chili powder, cayenne pepper, black pepper & salt.
- Spread chickpeas onto a parchment lined baking sheet. Roast in the oven for 20 minutes or until lightly browned.
- To make your yogurt topping- combine Greek yogurt, minced garlic, chopped parsley & a few pinches of ground black pepper together in a small bowl.
- To assemble- cut each avocado in half & remove the pit. Drizzle each half with lime juice, coating the entire surface & sprinkle with a pinch of salt. Spoon the chickpeas into each half & add a dollop of the Greek yogurt topping.