Avocado Chickpea Breakfast Boats (Printable Version)
Avocado halves filled with vibrant chickpea salad, herbs, and zesty dressing create a nourishing morning option.
# What You'll Need:
→ Main
01 - 1 ripe avocado, halved and pitted
02 - 1/2 cup canned chickpeas, drained and rinsed
→ Salad Mix
03 - 1 tablespoon finely diced red onion
04 - 1 tablespoon chopped fresh cilantro or parsley
05 - 1 tablespoon diced cherry tomatoes
06 - 1 tablespoon diced cucumber
→ Dressing
07 - 1 tablespoon lemon juice
08 - 1 teaspoon olive oil
09 - 1/4 teaspoon ground cumin
10 - Salt, to taste
11 - Pepper, to taste
# Steps to Follow:
01 - Carefully scoop out some avocado flesh from each half to enlarge the cavity, keeping the shells intact. Dice the removed avocado and set aside.
02 - In a medium bowl, mix chickpeas, diced avocado, red onion, cherry tomatoes, cucumber, and chopped herbs until evenly distributed.
03 - In a small bowl, whisk together lemon juice, olive oil, ground cumin, salt, and black pepper until well combined.
04 - Pour the prepared dressing over the chickpea mixture and gently toss to coat all ingredients.
05 - Fill each avocado shell generously with the chickpea salad mixture.
06 - Top with additional fresh herbs or a sprinkling of paprika for added flavor, if desired. Serve immediately.
# Additional Tips::
01 -
- Quick and easy to prepare
- Packed with plant-based protein and healthy fats
02 -
- Check chickpea labels for gluten-free assurance if needed
- Avocado is a rare allergen but double-check for sensitivities
03 -
- Add crumbled feta or a boiled egg if you want extra protein
- Use lime juice instead of lemon for a citrusy twist