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Chickpea Stuffed Avocados with Sriracha

Chickpea Stuffed Avocados


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


  • 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)


  1. 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
  2. Transfer to bowl, add corn and mustard and mix well
  3. Remove the pit from the avocado halves, squeeze lemon on each one and sprinkle some salt
  4. Fill each avocado half with about 3 tablespoons of chickpea filling. Drizzle sriracha to taste and serve immediately.


The chickpea filling can be made ahead of time and refrigerated for up to 3 days.

  • Prep Time: 10 mins
  • Category: Appetizer
  • Method: raw
  • Cuisine: Vegan


  • Serving Size: 1/2 avocado stuffed
  • Calories: 204
  • Sugar: 2.8
  • Sodium: 221
  • Fat: 14
  • Saturated Fat: 2
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 18
  • Fiber: 8
  • Protein: 5
  • Cholesterol: 0

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