Description
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
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
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
Nutrition
- 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