Chickpea Stuffed Avocados, drizzled with Sriracha for a nice kick. A great addition to your Meatless Monday menu this summer and all year long! Check out our other vegan dinner recipes under 300 calories
Recipe by https://mayihavethatrecipe.com on May 16, 2016
Prep time: PT10M
Total time: PT10M
Rating
5 stars ( reviews)
Ingredients
1-15oz can organic chickpeas, rinsed and drained
1/4 tsp salt
2 Persian cucumbers, sliced
1/2 cup chopped cilantro
2 tbsp lemon juice (about 1 small lemon)
1 tbsp extra virgin olive oil
1/3 cup corn kernels
1 tbsp whole grain Dijon mustard
3 Hass avocados, cut in half
1 lemon (to squeeze on top of the avocado halves)
Salt to taste (optional)
Sriracha to taste (optional)
Categories
Appetizer
Cuisine
Vegan
Steps
Combine first chickpeas, 1/4 tsp salt, cucumbers, cilantro, lemon juice and olive oil in the food processor Pulse 5-6 times until well combined
Transfer to bowl, add corn and mustard and mix well
Remove the pit from the avocado halves, squeeze lemon on each one and sprinkle some salt
Fill each avocado half with about 3 tablespoons of chickpea filling. Drizzle sriracha to taste and serve immediately.
Nutitrion
Serving Size: 1/2 avocado stuffed
Calories: 204 calories
Carbohydrates: 18
Protein: 5
Fat: 14
Saturated Fat: 2
Trans Fat: 0
Cholesterol: 0
Sodium: 221
Sugar: 2.8
Unsaturated Fat: 10
Reviews
Raquel on 2016-05-17 (5 stars): I tried these and they are amazing!! I love the delicious middle and the creaminess of the avocado! Beautiful pictures!
Lizzie on 2016-05-20 (5 stars): What a neat idea. Chickpeas need jazzing up, that's for certain, and this looks like just the ticket. High protein, high fiber, high delicious. Thanks!
Reba on 2019-01-28 (5 stars): MADE IT EXACTLY HAS WRITTEN MINUS THE HOT SAUCE - loved it!
5 Stars - won't let me choose the star.
