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.
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 1/3 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.
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