If you’re looking for an special and delicious side dish to make for your next backyard barbecue, we’ve got you covered! Grab that can of chickpeas from your pantry and whip up our refreshing chickpea salad-stuffed avocados recipe. Chickpeas are combined with crisp cucumbers, tangy tomatoes and fresh mint, and the mixture is tossed with a creamy lemon-garlic dressing. Then, to give it some wow factor, once the salad has chilled for a few hours and the flavors have melded, spoon it into grilled avocado halves. We guarantee your guests won’t be able to get enough!
For easier party prep, you can make the salad up to two days in advance and store in the fridge until ready to serve. It’s best to grill the avocados on the day of, but you can make them a few hours before serving, and then brush the tops with lemon juice to prevent browning.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/3 cup mayonnaise
- 2 Tbs. lemon juice
- 2 small cloves garlic, minced
- 1 cup grape tomatoes, quartered
- 1 mini cucumber, diced
- 1 cup rinsed, drained canned chickpeas
- 2 Tbs. chopped fresh mint
- 1 tsp. smoked paprika
- 3 firm but ripe avocados, halved, pitted
- 2 tsp. olive oil
Instructions
PrintIn large bowl, make dressing: Whisk together mayonnaise, lemon juice and minced garlic until combined. Add tomatoes, cucumber, chickpeas, mint, paprika, 1/2 tsp. salt and 1/4 tsp. pepper. Toss until chickpeas and vegetables are evenly coated with dressing. Cover; chill 2 hrs.
Prepare grill for medium direct-heat cooking. Brush cut sides of avocados with olive oil; grill cut sides down until lightly charred, 2–3 min. Remove from heat; fill grilled avocado halves with chickpea salad.
Nutrition
- Calories: 320 kcal
- Fat: 28 gram
- Saturated Fat: 4 gram
- Protein: 4 gram
- Carbohydrate: 18 gram
- Fiber: 9 gram
- Cholesterol: 10 mg
- Sugar: 3 gram
- Sodium: 300 mg
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