HEALTHY Stuffed Avocados with Creamy Chickpea Salad | 15 Minute Recipe

Greek yogurt

🥗Healthier: plain yogurt

💰Cheaper: sour cream

Plain yogurt reduces calories while maintaining creaminess.

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned beans

Canned beans are often less expensive and quicker to prepare.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion adds a fresh flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and has a neutral flavor.

Drain a can of chickpeas into a colander and rinse under cold running water.

Transfer the chickpeas into a large bowl.

Add 150 grams of plain Greek yogurt to the bowl.

Finely chop half of a red onion and add it to the bowl.

Grate in one large clove of garlic or mince it finely and add to the bowl.

Finely chop half of a red bell pepper and add it to the bowl.

Add 2 tablespoons of chopped fresh parsley to the bowl.

Squeeze in half a tablespoon of fresh lemon juice and season with sea salt and freshly cracked black pepper.

Gently mix everything together until well combined.

Cut avocados in half lengthwise and remove the pit.

Using a spoon, remove some of the pulp from the avocado to create more space for the filling.

Add the removed avocado pulp into the bowl with the chickpea salad and mix gently.

Rub each avocado half with a little lemon juice to prevent oxidation.

Stuff the chickpea salad into each avocado half, adding a generous portion.

Crack some black pepper over the stuffed avocados before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens