These Stuffed Avocados with Creamy Chickpea Salad are packed with flavors, made with heart-healthy ingredients and come together within minutes. Serve them as a starter or even as a main course, either way, they promise to fill your body with so much goodness.
For the chickpea salad I used canned chickpeas. Just to make things easier & quicker. Of course, you can also use dried chickpeas if you like. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.
For the creaminess I used low fat Greek yogurt. You can also use full fat, non fat or even a plant based yogurt to veganize this recipe. These stuffed avocados will hold for up to 3 to 4 days in the fridge in an air-tight container.
TIPS & TRICKS to Make this Recipe: When picking avocados at the store, gently squeeze them and feel for just a bit of softness. If they´re too soft they are over-ripe, If they´re hard they are not ready. If you can only find hard avocados, just place them in a paper bag with a piece of fruit. In 24 hours you will have perfectly ripe avocados.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make Stuffed Avocados with Creamy Chickpea Salad
Stuffed Avocados with Creamy Chickpea Salad
Ingredients
- 2 avocados
- 1 can chickpeas 15.5 oz / 440 grams
- 1/2 cup low fat Greek yogurt 150 grams
- 1/2 red onion
- 1 clove garlic
- 1/2 red bell pepper
- 2 tbsp chopped fresh parsley 8 grams
- 1/2 tbsp lemon juice 8 ml
- pinch sea salt
- dash black pepper
Instructions
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Drain the can of chickpeas into a colander and rinse under cold water, then shake off any excess water and transfer into a large bowl
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Add in the Greek yogurt, the red onion finely chopped, the red bell pepper finely chopped and the chopped parsley, finely grate in the garlic and squeeze in the lemon juice, then season everything with sea salt & black pepper and gently mix together until well mixed
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Cut the avocados in half lengthwise, remove the pits, using a spoon scoop out a little bit of the pulp, just to make the hole bigger, rub the avocados with lemon
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Add the removed pulp from the avocado into the chickpea salad and gently mix it in
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Stuff each avocado with the chickpea salad and then crack in some black pepper over each one, serve at room temperature or chilled, enjoy!
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Teetime
08 . Jul . 2023These are tasty and easy to prepare but you only need 1/2 of the recipe to generously fill the 4 avocado halves fuller than shown in the photos. This time I plan to use the left over filling on rustic toast and cut the recipe in half next time.
Maty García
02 . Jun . 2023Will be doing this recipe! Love chickpeas and avocado. I’m sure I will love it! Thanks for sharing your great recipes.
Spain on a Fork
Thanks for the comment! Much love 🙂
02 . Jun . 2023Nancy Arnzen
Love Spainonafork! Wonderful recipes shown with class and easy to follow!
25 . May . 2023Spain on a Fork
Appreciate the comment! Much love 🙂
26 . May . 2023Holly Martz-Evans
Looks fabulous eating avocado toast right while reading this recipe all the recipes sound right up my alley!😋
25 . May . 2023Spain on a Fork
Thanks for the comment! Much love 🙂
26 . May . 2023Trish
Looks yummy
25 . May . 2023Spain on a Fork
Thank you! Much love 🙂
26 . May . 2023Ramya
Cant wait to make this soon for me can i skip red bell pepper as am not a big fan of red bell pepper i never had stuffed avocados with creamy chickpea salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work
24 . May . 2023Spain on a Fork
Sounds great Ramya! Thanks for the comment 🙂 Much love
24 . May . 2023