2 Serving
Lunch
Chickpea Stuffed Avocados
smoky mayo, sweet peppers, sunflower seeds
Creamy, perfectly ripe avocados serve as the vessel for a protein-packed chickpea salad. Tossed in a vibrant dressing with a deep, smoky seasoning, this dish is finished with a satisfying crunch. A cool, flavorful meal that eats light but feels hearty.
Cook Time
2 Servings | 10 min
Nutrition (per serving)
CALORIES
490
FAT
34g
CARBOHYDRATES
39g
PROTEIN
13g
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INGREDIENTS
- 6 oz organic chickpeas
- 1 lemon, juiced (divided)
- 1/4 cup vegan mayo
- 1 tbsp paprika
- 2 mini sweet pepper, trimmed and chopped
- 1 scallion, trimmed and thinly sliced
- 2 tbsp sunflower seeds
- 1 avocado, halved
- Salt (from your kitchen)
- Pepper (from your kitchen)
Allergens: N/A
Cook Time
2 Servings | 10 min
Nutrition (per serving)
CALORIES
490
FAT
34g
CARBOHYDRATES
39g
PROTEIN
13g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the chickpea salad
Add chickpeas to a large bowl and mash with the back of a fork. Add just half the lemon juice, mayo, just half the paprika, mini sweet peppers, scallion, sunflower seeds, and a pinch of salt and pepper to the mashed chickpeas and stir. Taste and add more smoked paprika if you prefer. (TIP: Keep remaining lemon juice for your own use.)
2
Serve
Stuff the avocado halves with chickpea salad. Divide stuffed avocado between 2 plates and serve with any extra chickpea salad on the side.
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