This easy recipe is packed with healthy fats and lots of vegetables! It has a simple lemon olive oil vinaigrette that boosts the flavor and makes a hearty and filling lunch or dinner option because of the protein from the chickpeas. It is also a great appetizer and ready in 15 minutes!
For this recipe you will need:
- Large Mixing Bowl
- Small Bowl
- Ripe Avocados: These should be slightly soft when you squeeze them. Cut the avocado in half lengthwise, and either scoop out half with a spoon or peel the skin off. No avocados? Enjoy the salad part with salmon or shrimp
- Chickpeas: Rinse and drain your chickpeas and dry them well. Skins may start to come off when you dry them and you can remove these by hand. No chickpeas? No problem! Use white beans instead
- Red Bell Pepper: Use any colored bell pepper or tomatoes instead
- Cucumber
- Fresh Parsley: You can buy fresh parsley and store this in the fridge in a container with water so it lasts a long time. Substitute with cilantro if you prefer that herbn or have it in your fridge.
- Garlic
- Lemon
- Salt + Pepper
- Olive Oil
How to Store:
- The filling will last 2-3 days in the refrigerator in a sealed airtight container.
- If you have leftover avocado, squeeze additional lemon juice over them to reduce any browning. Store in a sealed airtight container for 1-2 days. Or use it to make this 3-ingredient Guacamole.
Other Mediterranean inspired dishes to try:
Lemon Oregano Greek Pasta Salad
Mediterranean Chickpea Stuffed Avocados
Ingredients
- 4 avocados, cut in half
Filling
- 1 14.5oz can chickpeas
- 1/2 red onion, diced into small pieces
- 1/2 red bell pepper, diced
- 1/2 large cucumber, diced into small pieces (about ½ cup)
- 1/4 cup parsley, chopped
Dressing
- 2 tbsp lemon
- 1/2 tsp salt
- sprinkle of pepper
- 2 tbsp olive oil
- 2 garlic cloves, minced
Instructions
- Chop your vegetables (onion, pepper, cucumber) and parsley and place them in a medium mixing bowl.
- In another small bowl mix together all of the dressing ingredients.
- Pour the dressing over the vegetable mixture.
- Cut your avocados in half and remove the pit. Peel the skin or scoop out the avocado half using a spoon.
- Stuff the avocado with the filling, top with extra parsley, and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
