2 Serving Lunch

Stuffed Avocados

Name: Stuffed Avocados with Smoky Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 13.4 oz chickpeas, drained and rinsed; 1 lemon, juiced (divided); 1/4 cup vegan mayo; 1 tsp smoked paprika (divided); 2 mini sweet peppers, trimmed and chopped; 1 scallion, thinly sliced; 2 tbsp sunflower seeds; 1 avocado, halved (pit removed); Salt and pepper*; *Not included; For full ingredient list, see Nutrition.

with Smoky Chickpea Salad

Gluten-Free Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber Bone Health

SERVINGS

PREP & COOK TIME

10 min

CALORIES

610

FAT

39g

CARBOHYDRATES

42g

PROTEIN

18g

View Full Nutrition Label

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INGREDIENTS

13.4 oz chickpeas, drained and rinsed
1 lemon, juiced (divided)
1/4 cup vegan mayo
1 tsp smoked paprika (divided)
2 mini sweet peppers, trimmed and chopped
1 scallion, thinly sliced
2 tbsp sunflower seeds
1 avocado, halved (pit removed)
Salt and pepper*
*Not included
For full ingredient list, see Nutrition.

Allergens: N/A

SERVINGS

PREP & COOK TIME

10 min

CALORIES

610

FAT

39g

CARBOHYDRATES

42g

PROTEIN

18g

View Full Nutrition Label

Share this Recipe:

Get Recipes Delivered

INSTRUCTIONS

In a large bowl, mash chickpeas with the back of a fork until they start to stick together and become creamy. Add just half the lemon juice, mayo, just half the smoked paprika, mini sweet peppers, scallion, sunflower seeds, and a pinch of salt and pepper to the mashed chickpeas and stir. TIP: Keep remaining lemon juice and smoked paprika for your own use.

Stuff the avocado halves with smoky chickpea salad. Divide stuffed avocado between 2 plates and serve with extra chickpea salad on the side.