Chickpea Stuffed Avocados
Prep time
Cook time
Total time
Serves: 6
  • 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
Greek Yogurt Topping
  • 1 cup Greek yogurt
  • 1 clove garlic, minced
  • 4 tbsp fresh parsley, chopped
  • Ground black pepper to taste
  1. Preheat oven to 400 degrees.
  2. In a small bowl, mix together chickpeas, olive oil, cumin, chili powder, cayenne pepper, black pepper & salt.
  3. Spread chickpeas onto a parchment lined baking sheet. Roast in the oven for 20 minutes or until lightly browned.
  4. To make your yogurt topping- combine Greek yogurt, minced garlic, chopped parsley & a few pinches of ground black pepper together in a small bowl.
  5. 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.
Recipe by Grey Stripes & Denim at