Mediterranean Chickpea-Stuffed Avocado

5
Point(s)
Total Time
5 min
Prep
5 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

3 Tbsp

Uncooked celery

½ Tbsp, thinly sliced

Uncooked red onion(s)

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), medium, 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.