Roasted Chickpea Stuffed Avocados

Spicy roasted chickpeas, creamy avocado, and tangy garlic yogurt sauce make these flavorful nutrition powerhouse stuffed avocados!

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.

Roasted Chickpea Stuffed Avocados

Spicy roasted chickpeas, creamy avocado, and tangy garlic yogurt sauce make this flavor powerhouse stuffed avocado recipe!

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Course: Appetizers, Main Dishes, Side Dishes

Diet: Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian

Occasion: 4th of July, Birthdays, Cinco de Mayo, Easter, Game Day, Halloween, St. Patrick’s Day, Valentine’s Day

Time: 30 minutes or less

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 6 people

Calories: 348kcal

Author: Sarah Bond

5 from 3 votes

INGREDIENTS

Fillings

• 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

Sauce

• 1 cup plain yogurt* or dairy-free alternative
• 1 clove garlic minced
• 4 Tbsp chopped parsley
• 2 pinches ground black pepper

INSTRUCTIONS

• 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.

NUTRITION

Serving: 1serving – Calories: 348kcal – Carbohydrates: 29.9g – Protein: 8.1g – Fat: 23.4g – Sodium: 346mg – Fiber: 10.7g

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