Recipe: Mediterranean Chickpea Salad Stuffed Avocados

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

In a large bowl, combine chickpeas, bell pepper, parsley, red onion, and celery.
In a small bowl, whisk together olive oil, lemon juice, and garlic; season with salt and pepper.
Pour the dressing over the chickpea mixture and toss to coat.
Slice avocados in half and remove the pit; peel the skin off.
Spoon ⅓ cup of the chickpea salad into each avocado half.
Serve immediately or refrigerate the salad separately for up to 4 days, preparing the avocado just before serving.

Servings

Calories

224

Total fat

20g

Total carbohydrates

12g

Total protein

Sodium

165mg

Cholesterol

0mg