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Vegan Mediterranean Grilled Avocado Stuffed with Chickpeas and Tahini

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  • OGWLAdmin Starlett
  • Ready in: Prep: 10 M, Cook: 25 M, Total: 35 M
  • Serves: 4
  • Complexity: medium
  • kcal: 206
Vegan Mediterranean Grilled Avocado Stuffed with Chickpeas and Tahini

Grilled avocado is stuffed with a fresh mixture of cucumber, tomato, and crispy grilled chickpeas! A drizzle of tahini makes this a delicious, healthy and easy, vegan dinner!

 
 

Ingredients

  • 1 Can Chickpeas drained and rinsed, 13oz
  • Pompeian Grapeseed Oil Spray
  • 1/2 tsp Smoked paprika
  • Salt + Pepper
  • 2 Large avocados
  • 1/2 Cup Cucumber diced (about half a large cucumber)
  • 1/2 Cup Cherry tomatoes cut into quarters
  • 1 1/2 Tbsp. Fresh lemon juice + additional for servings about 1 large lemon
  • 2 tsps. Tahini
  • Cilantro for garnish
  • Step by Step Directions

    1. Preheat your grill to medium/high heat. The temperature gauge should read about 400 degrees once heated.

      Place the rinsed chickpeas onto a paper towel and dry well. Transfer to a small bowl, peeling off any of the papery skins that come loose while you dried the chickpeas. Spray the chickpeas generously with Pompeian Grapeseed Oil Spray and then toss with the smoked paprika and a few generous twists of salt and pepper.

      Place the chickpeas into the bottom of the grill basket into an even, flat layer. Place on the grill and cook for 10 minutes. Then, spray the chickpeas again with Pompeian Grapeseed Oil Spray and stir around. Cook for another 10-12 minutes until lightly charred and crispy. Remove from heat and let cool.

      Cut the avocados in half, removing the pit. Scoop out the center of the avocado so you have a large, deep hole. Spray the avocados with Pompeian Grapeseed Oil Spray and sprinkle with salt and pepper. Place, flesh-side down, onto the grill and cook until nice grill marks form, about 5 minutes.

      While the avocados cook, mix the cucumber, tomatoes and lemon juice in a small bowl. Season with a pinch of salt and pepper.

      Divide the cucumber mixture between each avocado half, making sure to really stuff it into the center. Top each half with 1 Tbsp. of chickpeas* and drizzle with 1/2 tsp Tahini.

      Garnish with cilantro and DEVOUR.

      Recipe Notes

      * You will not use all the chickpeas in this recipe, only about 1/3 of the can. But, it's easier to just grill the whole can and then snack on the extra crispy chickpea goodness!

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