I told you guys, I’m getting pretty into this barbecuing business. So, grilled avocados, obviously.
I think I first saw grilled avocados on my friend Jessica’s blog, Nutritioulicious.
I knew they would obviously be delicious. But really, I don’t think even I was ready for this.
They might just be my favorite recipe. (For the moment anyway…but still.)
There’s just something about the grill that gives avocados so much flavor, while also helping them become nice and soft…a little mushy but in a good way.
The perfect vessel for curry chickpea salad. So, I tossed crispy curry roasted chickpeas with a quick tomato cucumber salad and then stuffed it into little grilled avocado bowls.
I mean really, what could be better?
I love this dish as a small plate or appetizer for parties – colorful, flavorful, and sure to be a crowd-pleaser.
But by all means, feel free to enjoy these babies in yoga pants too.
Overall, they’re a healthy, simple dish to prepare and can be ready to enjoy in just over a half hour.
(Make the chickpea salad in advance and you have what has to be one of the most festive five-minute weeknight meals ever.)
A note on serving:
I like to fill the avocados with only a couple spoonfuls of salad (just where the pits once were). Then, I like to serve them alongside a bowl of the extra chickpea salad.
As you eat, continue to mash the avocado a little bit more, and add more chickpea salad as the space inside the avocado grows.
You can also just mash them all up immediately after grilling and load them up with more chickpea salad from the start.
But I’m telling you, give the mash-as-you-go technique a try first.
You won’t regret it.
More serving notes:
Especially if you’re serving these for a party where they will be sitting out on a buffet table, try drizzling extra lemon juice on the avocados to help keep them looking fresh.
Leftover chickpea salad can be used on top of salad greens or in a wrap or sandwich like this one.
In addition to nutritional yeast as a topping (nooch love-professing post coming soon), feel free to also add condiments like hot sauce, tahini, salsa, a drizzle of flavored oil, or anything else you think sounds good.
- 4 avocados, halved and pits removed
- 2 tbsp nutritional yeast (optional, substitute with parmesan cheese if desired)
- Curry Roasted Chickpeas:
- 1 can chickpeas, drained (or 1¼ cup cooked chickpeas)
- 1 tablespoon grapeseed oil
- 1 tablespoon curry powder
- ¼-1/2 teaspoon cayenne pepper (I used ½ teaspoon)
- Salt to taste
- 2 medium tomatoes, diced (about 1 cup)
- ½ large cucumber, diced (about 1 cup)
- ¼ cup fresh parsley, chopped
- 1 lemon, zest and juice
- Preheat the oven to 400º F and preheat the grill to medium heat. In a large mixing bowl, toss together chickpeas, oil, curry powder, cayenne, and salt. Spread chickpeas on baking sheet and roast until crispy, about 20 minutes.
- While the chickpeas are roasting, prepare the salad. Use the same mixing bowl to combine tomatoes, cucumber, parsley, and lemon. Set aside until chickpeas are finished.
- remove chickpeas from oven and transfer back to mixing bowl. Stir until combined and set aside.
- Add avocados to grill (skin side up and flesh against the grill) and cook until warmed and grill marks appear, about 4-7 minutes.
- Transfer grilled avocados to serving dish and fill with chickpea salad. (If desired, mash the avocado first to create a larger bowl.) Sprinkle with nutritional yeast and serve with extra chickpea salad if desired.
What’s your favorite dish to serve as a party appetizer?
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