Grilled Curry Stuffed Avocados
Grilled avocados are stuffed with curry chickpea salad to create a flavorful vegan appetizer that's perfect for parties and summer barbecues. Serves 4 as an entree or 8 as an appetizer/small plate.
Servings 4 -8
Ingredients
- 4 avocados halved and pits removed
- 2 tablespoon nutritional yeast optional, substitute with parmesan cheese if desired
- Curry Roasted Chickpeas:
- 1 can chickpeas drained (or 1 ¼ cup cooked chickpeas)
- 1 tablespoon grapeseed oil
- 1 tablespoon curry powder
- ¼-1/2 teaspoon cayenne pepper I used ½ teaspoon
- Salt to taste
- Salad:
- 2 medium tomatoes diced (about 1 cup)
- ½ large cucumber diced (about 1 cup)
- ¼ cup fresh parsley chopped
- 1 lemon zest and juice
Instructions
- 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.