Roasted Chickpea Stuffed Avocados + Video!
I was going to serve these chickpea stuffed avocados to you yesterday, but then Kingsday happened. Because yes, the Netherlands does apparently have a king and queen. And yes, the Dutch do celebrate his birthday with large quantities of music, street food, and alcohol. So while I intended to return home yesterday afternoon and get this recipe out to you, we instead made our way into bed in the wee hours of the night. So here I am in my pjs, snacking on these spicy roasted chickpea stuffed avocados and hoping they’ll extinguish the smidgen of hangover that a coffee smoothie didn’t cure.
But you can also eat these stuffed avocados like…when you’re not hungover too. Inspired by our oh so popular Roasted Chickpea Gyros, these involve a fatally tasty combination of spicy, creamy, herby, and tangy. Eat ’em as a side, eat ’em as a main, serve ’em at a party, eat ’em in the morning when you’re tired and crusty from the party, the possibilities are really endless here, guys. And any food that acts as it’s own bowl is a winner in my book.
Follow the quick video tutorial below or keep heading down for the written recipe! Happy cooking and enjoy!
Roasted Chickpea Stuffed Avocados
- 1 15 oz can chickpeas 425 g, 1 ½ cup soaked chickpeas if starting from dry, drained and rinsed
- 1 Tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground black pepper
- ½ tsp cayenne pepper
- ¼ tsp salt + a few pinches more for later
- 3 ripe avocados
- ½ tomato chopped
- 1 lime or lemon
- 1 cup plain yogurt* or dairy-free alternative
- 1 clove garlic minced
- 4 Tbsp chopped parsley
- 2 pinches of pepper
- Pour chickpeas onto a few layers of paper towels and pat dry, removing any skins that are loose or fall off.
- In a bowl gently mix chickpeas, oil, paprika, black pepper, cayenne, and salt.
- Spread chickpeas onto a greased or parchment paper lined rimmed baking sheet. Roast at 400 degrees F (200 C) for 20 minutes, until lightly browned but not hard.
- Meanwhile, combine all Sauce ingredients.
- When chickpeas have finished, cut each avocado in half and remove the seed, leaving the edible portion in the skin. Drizzle each with a squeeze of lime juice and rub the juice so it coats the whole exposed surface**, and sprinkle each with a pinch of salt.
- Place a few pieces of tomato into each avocado then spoon in some chickpeas. Top with a dollop of sauce, sprinkle on a few more chickpeas for good measure, and serve!
Notes*Add a touch of milk if you’re using Greek yogurt to thin the sauce out a bit.
**This helps to keep the avocado from browning!
To store leftovers, I like to scoop the chickpeas into a separate container and dab the avocados clean. Place two avocado halves together and wrap in plastics. Leftovers are good for about 1 to 2 days.