Mediterranean Chickpea-Stuffed Avocado
5
Points®
Total time: 5 min • Prep: 5 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Enjoy this fiber-packed, vegan recipe as a snack or light lunch. Add a sprinkle of crumbled feta cheese, if desired. If you remove the avocado seed and the indentation in your avocado half is on the small side, eat a spoonful of the avocado flesh to create a bigger opening.
Ingredients
Canned chickpeas (garbanzo beans)
3 Tbsp
Celery
½ Tbsp, thinly sliced
Red onion
½ Tbsp, minced, or thinly sliced
Olive oil
1 tsp
Red wine vinegar
½ tsp
Table salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Avocado
½ item(s), seeded
Fresh mint leaves
1 tsp
Instructions
1
In a small bowl, combine the chickpeas, celery, onion, oil, and vinegar. Season with the salt and pepper and toss to coat; spoon onto the avocado and garnish with the mint.
2
Makes 1 serving.
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