2 Serving
Lunch
Stuffed Avocados
with Smoky Chickpea Salad
SERVINGS
PREP & COOK TIME
10 min
CALORIES
610
FAT
39g
CARBOHYDRATES
42g
PROTEIN
18g
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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
- 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
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the chickpea salad
In large bowl, mash chickpeas with back of 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 mashed chickpeas and stir. TIP: Keep remaining lemon juice and smoked paprika for your own use.
2
Serve
Stuff avocado halves with smoky chickpea salad. Divide stuffed avocado between 2 plates and serve with extra chickpea salad.
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