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.
Chickpea Stuffed Avocados Video
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.
- 1 15-oz can chickpeas 425 g, drained and rinsed
- 1 Tbsp olive oil 15 mL
- 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* 240 g, or dairy-free alternative
- 1 clove garlic minced
- ¼ cup chopped parsley
- ¼ tsp ground black 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!
Tips & Tricks
- *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.