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.
Course Appetizer, entree
Cuisine gluten-free, summer, vegan
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Stephanie McKercher, RDN
4avocadoshalved and pits removed
2tbspnutritional yeastoptional, substitute with parmesan cheese if desired
Curry Roasted Chickpeas:
1can chickpeasdrained (or 1 ¼ cup cooked chickpeas)
¼-1/2teaspooncayenne pepperI used ½ teaspoon
Salt to taste
2medium tomatoesdiced (about 1 cup)
½large cucumberdiced (about 1 cup)
1lemonzest 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.
This recipe originally appeared on GratefulGrazer.com.