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!