Mediterranean Chickpea Salad Stuffed Avocados

The perfect light lunch, this easy Mediterranean chickpea salad with fresh herbs and a garlicky lemon dressing gets spooned into creamy avocado halves for a protein-packed, vegetarian meal in one.

Course Salad

Cuisine Mediterranean

Keyword chickpea salad

Prep Time 20

Total Time 20

Servings

Calories 224kcal

Ingredients

30 ounces chickpeas (garbanzo beans) or other white bean , rinsed and drained (or 3 cups cooked chickpeas)
1 medium red bell pepper , chopped
1 ½ cups chopped fresh flat-leaf parsley , about 1 bunch
½ cup chopped red onion
½ cup chopped celery plus leaves , about 2 ribs
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice , (from 1 to 1 ½ lemons)
2 cloves garlic , pressed or minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 avocados

Instructions

In a large bowl, add the chickpeas, bell pepper, parsley, red onion, and celery.
In a small bowl, whisk together the olive oil, lemon juice and garlic, and season to taste with the kosher salt and freshly ground black pepper. Add the dressing to the chickpea mixture and toss to coat.
Slice the avocados in half and discard the pit. Carefully peel the skin from the avocado. Spoon ⅓ cup chickpea salad into each half and serve more on the side if desired.
Serve immediately or refrigerate the salad separately for up to 4 days and prepare the avocado just before serving.

Nutrition