Chickpea Salad Stuffed Avocados

Chickpea Salad Stuffed Avocados |

Gosh, two weeks into January already! How time flies. How is everyone doing on their goals for the New Year? Hopefully if you have made resolutions then they’re healthy and realistic Smile.

I like to think I eat pretty well most of the time but finding what makes me feel best is definitely a journey. If you’ve been reading you’ll know that I’ve been eschewing sugar and sweeteners of any kind for some time now.  I don’t think this will be a permanent change (at least I hope not!) but it has given me the opportunity to assess how much I was eating and realize that, even if the sugar was of the “healthy” kind and a lot of it from fruit, that amount wasn’t working for my body. Some people thrive on lots of fruit but I’ve been feeling better eating more savoury foods and a greater amount of fat and protein.

Chickpea Salad Stuffed Avocados

This was a light lunch I put together and exactly the kind of food I’m enjoying at the moment. I’ve been eating probably an avocado a day for the past week! I don’t know how I didn’t use to like them, they’re just so darn delicious. I’m sure you know they’re overflowing with nutrients too.

Along with chickpeas for a concentrated source of protein and several other flavour-boosting ingredients, this salad is tasty, nourishing and sustaining.

I thought the little “boats” looked cute stuffed with the salad but if you’re not concerned with presentation then you could just add a big scoop on top of your salad or eat it as a dip with your favourite crackers or corn chips.

Chickpea Salad Stuffed Avocados |

Chickpea Salad Stuffed Avocados

Yield: 2 Servings

Chickpea Salad Stuffed Avocados


  • 1 C Cooked chickpeas (well-cooked) (RAW option: Use sprouted chickpeas)
  • 1 Small clove of garlic, minced (optional)
  • 1/2 C Grated carrot
  • 1 Green onion, thinly sliced
  • 1/2 tsp Olive oil
  • 1 1/2 Tbsp Lime juice
  • 1 tsp Tamari
  • Dash of cayenne pepper
  • Black pepper
  • 1 Large OR 2 small avocados
  • 1/4 C Fresh coriander, roughly chopped


  1. Roughly mash the chickpeas in a bowl using a strong fork. I like to leave about half whole.
  2. Stir in garlic through to pepper.
  3. Slice the avocado(s) in half, remove the pit and scoop out the flesh from each half with a spoon.
  4. Dice the avocado flesh into small cubes. Mash half of the avocado into the chickpea mixture then gently fold in the rest along with the fresh coriander.
  5. Spoon the mixture into the empty avocado skins and serve immediately.
  6. Serves 2

I’m sharing this recipe at the “Clean Start” potluck party over at Pure Ella and the weekly link-up, Wellness Weekends.

Chickpea Salad Stuffed Avocados |

What fruit or vegetable are you loving right now?

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  1. says

    I always say, I think I am the only vegetarian alive who doesn’t like avocados. BUT, this looks so amazing, and I have to say, your photos are absolutely stunning. Maybe that’s why I am sold on these. 😉

    • says

      Thank you! I was one of those avocado-haters once upon a time so maybe he’ll come around to them? But like you say, maybe best that he doesn’t eat them, that way you don’t have to share 😉

  2. says

    I don’t know about you but we have a 60% success rate with avocados. Sometimes they are brown and overripe and sometimes hard and never ripen. Perhaps it is because I usually only buy avocados when they are like 2/$1…. and maybe not the best ones. 😉 Our last batch were all winners, though (and 3/$1!). :)

    PS. Your photos are more and more gorgeous every day, Emma. :)

    • says

      3/$1! Don’t make me jealous! It lessens the blow somewhat to know that they’re not all perfect as I envisage Texas/California avocados to be. It is pretty much potluck here but I’ve had some beautiful creamy green ones lately 😀 Always makes my day!

  3. says

    I still don’t like plain avocados (as in not in dessert or smoothie form!) but your experience going from not liking them to loving them suggests there is hope for me. I think this would be a great recipe to convert me too because the avocado is all mixed up with other ingredients I love :) Gorgeous presentation too…I’ve never seen stuffed avocados before.

    • says

      Thanks a lot Kari. There is definitely hope for you! It’s hard for me to imagine how I didn’t like them now, but that’s the case with so many foods.
      Not that there’s anything wrong with not liking them- it’s not as if you’re a fussy eater.

  4. says

    I haven’t had an avocado in about a year after realizing that I was allergic. It’s so sad because i love them so! I’m totally craving them after seeing this!

  5. says

    I love avocados! I was told by my naturopath that I needed to eat a lot more healthy fats so I have been making avocado smoothies for the last six months and must admit they are utterly creamy and delicious. Avocados are just perfect in salads.

  6. says

    gorgeous clicks ad i bet this is amazingly delicious! i am on the fence with avos. i just like guacamole and all other ways, esp in desserts is a big no

  7. says

    I feel the same way about avocados – and just love chickpeas so I would love these – wish I could say I was going easy on the sugar but this is not the week for it. I love the picture of the salad and blue corn chips by it – was enjoying some blue corn chips yesterday and think they would be lovely with your stuffed avocados

  8. says

    Avocados are my secret weakness – I could quite easily eat avo after avo. Love the idea of mixing them with the chickpeas in the salad – a few greens, a wrap, and that would make a great lunch.

  9. says

    looks utterly delicious! it took me a wile to jump onto the avocado bandwagon as well. I hadn’t let the first one i ever tried ripen enough and it was just faul, i also didn’t realize they’d oxidate so fast, so I was stuck with this brownish salad. but now i couldn’t go without them: scooping up some mashed avocado, with some lemon juice and sea salt with a raw cracker is truly a treat.

    • says

      You’re back! Hope you’re doing ok.
      Yeh, unripe avocados are no good and I wish they wouldn’t brown so quickly either. When I eat half and leave half for later I squeeze lemon/lime over it and wrap it up tightly, but it doesn’t completely stop it from oxidizing.

  10. says

    Your lunch looks so tasty! I first tried avocados in my twenties and I couldn’t stand them! When I read about their health benefits though, I was determined to like them so I ‘trained’ myself by regularly eating them. After about 12 months, I started liking them… and now I absolutely love them! 😀

    • says

      Thanks Sharon! I honestly believe we can train ourselves to like any food! It’s hard for me to think of a fruit or vegetable I don’t like now, despite my picky tendencies in the past.

  11. says

    I know, TWO WEEKS, right? Actually, make it nearly THREE here for me. I knew January would go as quickly as possible, it is always the busiest time of the year! I love chickpea salads, but creamy, too. I like that you used avocados instead of mayo or vegan cream as a natural creamy base. I am loving leeks and Corsican clementines right now. Here iN Oregon, not so much :( except for daikon radish and mandarins.

  12. suzi says

    i am going to recreate your creation, just a tad :) gonna use a tender collard green from my garden to wrap this deliciousness in :) sounds so good for summertime eats!


  1. […] Chickpea Stuffed Avocado Salad: this recipe has a good source of protein (chickpeas) and healthy fats (avocado). Main Ingredients: Chickpeas, Avocado. Main Utensils:Fork .For the full recipe check out CoconutandBerries  […]

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