HEALTHY Stuffed Avocados with Creamy Chickpea Salad | 15 Minute Recipe
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.
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Watch the Video Below on How to Make Stuffed Avocados with Creamy Chickpea Salad
Stuffed Avocados with Creamy Chickpea Salad
- 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
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
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
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
Add the removed pulp from the avocado into the chickpea salad and gently mix it in
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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