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.

5 from 3 votes

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Roasted Chickpea Stuffed Avocados

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

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 Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 people

Calories 348 kcal

Author Live Eat Learn

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

1. Pour chickpeas onto a few layers of paper towels and pat dry, removing any skins that are loose or fall off.
2. In a bowl gently mix chickpeas, oil, paprika, black pepper, cayenne, and salt.
3. 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.
4. Meanwhile, combine all Sauce ingredients.
5. 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.
6. 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 Facts

Roasted Chickpea Stuffed Avocados

Amount Per Serving (1 serving)

Calories 348 Calories from Fat 211

% Daily Value*

Total Fat 23.4g 36%

Sodium 346mg 14%

Total Carbohydrates 29.9g 10%

Dietary Fiber 10.7g 43%

Protein 8.1g 16%

* Percent Daily Values are based on a 2000 calorie diet.

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