Grill, yes… we’ll be needing it for this recipe
— one, to bake some crispy chickpeas, and two, so we can get the perfect grill marks on the avo halves! Finally, we’ll be topping up the grilled avocado halves with colorful mixes of red (tomato), green (cucumber), yellow (chickpeas), a personal favourite of orange (carrot), and drizzle with a generous spread of dreamy tahini sauce. It’s an easy recipe for vegan starters. If this sounds like what your kind of food, let’s get started!
- One 13-ounce can chickpeas, drained and rinsed
- Grapeseed oil spray
- 1/2 teaspoon smoked paprika
- Salt and pepper
- Two large avocados
- 1/3 cup diced cucumber (about 1/3 of a large cucumber)
- 1/3 cup diced carrots (about 1/2 a carrot)
- 1/2 cup cherry tomatoes, cut into quarters
- One 1/2 tablespoons fresh lemon juice plus additional for serving (about 1 large lemon)
- Two teaspoons tahini
- Cilantro, for garnish
Preheat your grill to medium-high heat to about 400°F.
Rinse chickpeas and dry well on a paper towel to get rid of any excess moisture, so they can turn out to be crispy when baked. As you dry the chickpeas, peel off any of the papery skins that come loose.
Spray generous amount of grapeseed oil on the chickpeas, then toss them with the smoked paprika and a few twists of salt and pepper.
Transfer the chickpeas into the bottom of the grilled, spreading them out evenly into a flat layer. Grill for 10 minutes. Then spray a second layer of grapeseed oil on the chickpeas and stir them around to coat them. Grill for another 10-12 min until lightly charred and crispy. Once this is done, remove from the grill and leave it to cool.
Cut the avos into halves and remove the pit. Scoop out the center so we can have a large, deep hole for stuffing the ingredients later. Also, spray the avos with grapeseed oil and sprinkle with a small pinch of salt and pepper for taste. You should place the avocados faced down with the flesh side onto the grill and bake for about five minutes, or until you get nice grill marks formed on the underside.
Work on the stuffing mixture while the avocados are cooking. Mix the carrots, cucumber, tomatoes and lemon juice in a small bowl. Sprinkle with a pinch of salt and pepper for seasoning.
Divide the stuffing mixture between each avocado half, and try to keep them all stuffed in the center. Top each half with about 1 tablespoon of grilled chickpeas* and drizzle with 1/2 teaspoon of tahini. Garnish with cilantro and devour!
*NOTE: You will only be using about 1/3 can of the chickpeas to make this recipe, not all of it. But most people find it easier to grill the whole can of it and save the rest to snack on the crispy chickpea goodness! It’s entirely up to you.