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Roasted Chickpea Stuffed Avocados

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

Roasted Chickpea 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.

Roasted Chickpea Stuffed Avocados

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.

Roasted Chickpea Stuffed Avocados

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
Roasted Chickpea Stuffed Avocados

Roasted Chickpea Stuffed Avocados

Spicy roasted chickpeas, creamy avocado, and tangy garlic yogurt sauce make this flavor powerhouse stuffed avocado recipe!
Print Pin Rate
Course: Appetizers, Main Dishes, Side Dishes
Cuisine: American
Keyword: chickpea stuffed avocados, stuffed avocados, vegan stuffed avocados
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, 45 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, 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
Sauce
  • 1 cup plain yogurt* 240 g, or dairy-free alternative
  • 1 clove garlic minced
  • ¼ cup chopped parsley
  • ¼ tsp 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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Comments (16)

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  1. I love roasted chickpeas and I love avocados, but I have never put them together. That is genius!5 stars

    1. Sarah says:

      I hadn’t either! But the texture and flavor is SPOT ON when they’re together! 🙂

  2. Christie says:

    Great texture in this recipe from the crunchy chickpeas to the creamy avocado.

    1. Sarah says:

      Thanks, Christie! 🙂

  3. Wow, these look amazing!!!! I’ve never stuffed avocados before, but I need to; these are genius!

    1. Sarah says:

      Thanks so much, Annie! I hope you’ll give em a go!

  4. Kylee says:

    King’s day sounds like a lot of fun! I’ve never been in Holland during that time, must make a trip again (great excuse).

    Great looking recipe, too!

    1. Sarah says:

      Yes definitely! it’s a pretty great place 🙂 Thanks for dropping by, Kylee!

  5. I’m sure these are delicious, but they’re absolutely beautiful too!!5 stars

    1. Sarah says:

      Haha thanks Kelly! But not so beautiful that we had any hesitations in gobbling them up in minutes 😉

  6. I just made roasted chickpeas for the first time a couple of weeks ago. Soo good! I had it on soup but will have to remember to try the leftovers with avocado.5 stars

    1. Sarah says:

      I love roasted chickpeas on soup! Ok maybe I just love them on literally anything…

  7. These look so vibrant and delicious! I love avocados and chickpeas though I’ve never thought of putting them together. But it does sound like a lovely combination. (And aren’t food that’s also a bowl just so awesome? 🙂

    1. Sarah says:

      Thanks so much, Jolina! I’m OBSESSED with any food that acts as it’s own bowl!

  8. Blair says:

    Do you reheat the chick peas for leftovers for these and/or the gyros? If so, how do you recommend reheating them?

    1. Sarah says:

      Hi Blair! I reheat the chickpeas either in the microwave or in a skillet on the stove 🙂

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