VEGAN MEDITERRANEAN GRILLED AVOCADO & CHICKPEAS - Tasty Thursday

The grilled avocado is stuffed with a fresh mixture of cucumber, tomato and crispy grilled chickpeas! A drizzle of tahini makes this a delicious, healthy and easy, Gluten Free & vegan dinner!

Make a good M5 From your SLIMher Nutrition Plan, served with a big Mixed Salad on the side.

Make 4 serving. 1/2 per serving.

Adapted by Aura

Ingredients:

• 1 Can of Chickpeas, drained and rinsed

• Olive oil or Flaxeed Oil.

• 1/2 tsp paprika

• Salt + Pepper

• 2 Large avocados

• 1/2 Cup Cucumber, diced (about half a large cucumber)

• 1/2 Cup Cherry tomatoes, cut into quarters

• 1 1/2 Tbsp Fresh lime juice + additional for servings (about 1 large lime)

• 2 tsps Tahini

• Cilantro, for garnish

Directions:

1. Preheat your grill to medium/high heat. The temperature gauge should read about 200C degrees once heated.

2. Place the rinsed chickpeas onto a paper towel and dry well. Transfer to a small bowl, peeling off any of the papery skins that come lose while you dried the chickpeas. Spray the chickpeas generously with Olive or Flaxseed Oil and then toss with the paprika and a a few generous twists of salt and pepper.

3. Place the chickpeas into the bottom of the grill basket into an even, flat layer. Place onto the grill and cook for 10 minutes. Then, spray the chickpeas again with POlive or Flaxseed Oil and stir around. Cook for another 10-12 minutes until lightly charred and crispy. Remove from heat and let cool.

4. Cut the avocados in half, removing the pit. Scoop out the center of the avocado so you have a large, deep hole. Spray the avocados with Olive or Flaxseed Oil and sprinkle with salt and pepper. Place, flesh-side down, onto the grill pan and cool until nice grill-marks form, about 5 minutes.

5. While the avocados cook, mix the cucumber, tomatoes and lime juice in a small bowl. Season with a pinch of salt and pepper.

6. Divide the cucumber mixture between each avocado half, making sure to really stuff it into the center. Top each half with 1 Tbsp of chickpeas* and drizzle with 1/2 tsp Tahini.

7. Garnish with cilantro and DEVOUR.

Notes

* You will not use all of the chickpeas in this recipe, only about 1/3 of the can. But, it's easier to just grill the whole can and then snack on the extra crispy chickpea goodness!

Source: http://www.foodfaithfitness.com

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