Chickpea Salad Stuffed Avocados
Sometimes you just need a caprese sandwich alternative.
Don't get me wrong, I LOVE a good caprese but sometimes I feel like it's my only good lunch option as a vegetarian. Chickpea salad is flavorful, protein packed and perfect for stuffing in an avocado or even using as a sandwich filler. It's also extremely easy to put together. You basically throw everything into a food processor and out comes lunch!
The salad is made with fresh herbs, ranch dressing, lemon juice and the scooped out avocado. Ranch dressing sound unusual to you? Maybe it is but it adds incredible flavor and creaminess complimented by the fresh herbs we also add!
Chickpea Salad Stuffed Avocados
Avocados stuffed with chickpeas, fresh herbs, ranch dressing and lemon juice
Serves: 4 as lunch or side
Ingredients:
- 2 ripe avocados, halved and pit removed
- 14 ounce can chickpeas, drained and rinsed
- 1/4 cup each fresh dill, parsley and chives
- 3 scallions, cut in 1 inch pieces
- 1 clove garlic
- 1/2 lemon, zest and juice
- 1/2 teaspoon ground mustard
- 2 tablespoons ranch dressing
- 1 tablespoon mayonnaise
- Salt and pepper, to taste
Instructions:
- Prepare the avocados by scooping out approximately half the flesh from the center and placing it in a small bowl. Set aside
- Add the scooped out avocado, herbs, scallions, garlic and lemon zest to a food processor and pulse until everything has been small diced. Add in the chickpeas and ground mustard. Pulse a few more times until the chickpeas are incorporated and small diced but stop before the chickpeas become a hummus texture
- Transfer the mixture to a large bowl. Stir in the lemon juice, ranch dressing, mayonnaise, 1/4 teaspoon of salt and pepper. Taste and add more salt/pepper to taste
- Scoop the salad into the avocado halves and enjoy immediately
