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 .
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.
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.
Ingredients
- 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
Instructions
- Roughly mash the chickpeas in a bowl using a strong fork. I like to leave about half whole.
- Stir in garlic through to pepper.
- Slice the avocado(s) in half, remove the pit and scoop out the flesh from each half with a spoon.
- 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.
- Spoon the mixture into the empty avocado skins and serve immediately.
- Serves 2
I’m sharing this recipe at the “Clean Start” potluck party over at Pure Ella and the weekly link-up, Wellness Weekends.
What fruit or vegetable are you loving right now?
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mijnzeep1 says
Wow, Emma, this is one of the most delicious recipe of your blog, can’t wait to try them! Thank you for sharing it!
coconutandberries says
Aaaw, that’s so sweet of you to say. I’m so pleased you like the look of them.
sophiazerg 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. 😉
coconutandberries says
I used to be in the same position Sophia so maybe you’ll learn to love them too! Thanks for the compliments all the same.
Lauren (@PoweredbyPB) says
Yum, chickpea and avocado is one of my favourite food combinations, so I can’t wait to try this!
coconutandberries says
I say this about a lot of foods but avocados and chickpeas really are 2 of my favourite foods
wholefoodrunner says
Love chickpeas and avocados - these look so good!
coconutandberries says
2 of the very best foods!
uglicoyote says
Reblogged this on Vegan,Vegan.
Angie says
That looks AMAZING! Am totally gonna look for avocados now! Thank you!
coconutandberries says
Haha, thanks Angie. Glad you approve!
Deena Kakaya says
Nice idea for picking! Lovely photos xx
coconutandberries says
Thanks a lot Deena 😀
kayseartsandhealth says
These look soooo wonderful! What a great combination of flavors.
coconutandberries says
Thank you. Lots of my favourite things all rolled into one!
Michelle @ Michelle's tiny kitchen says
I love everything in these, and the boats are such a cute presentation! My husband is an avocado-loathing vegan, it perplexes me every day. But more for me! I eat avocado nearly every day, and my little one loves them as much as I do!
coconutandberries 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 😉
Laura says
Ohmygoodnesssoamazing! This is like all of my favorite things in one dish!
coconutandberries says
Hehe, mine too!
Maria @ Little Miss Cornucopia says
YES, I love everything about this recipe!
Your photos are spectacular by the way!
janet @ the taste space 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.
coconutandberries 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!
Gabby @ the veggie nook says
What a cute presentation! These look like amazing party appetizers
coconutandberries says
Thanks Gabby! I was thinking they’d be fun appetizers too.
realrawkitchen says
This looks so yummy! I’d love to try it. I feel like avocados and anything tastes good haha .. and I think this presentation is so much better than chips
coconutandberries says
Thank you! I think I’d agree- avocados with everything please! 😀
Kari @ bite-sized thoughts 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.
coconutandberries 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.
Elaine @ foodbod says
That’s a whole new combination for me and one to definitely try, thank you x for me, it’s always aubergines and butternut squash fighting to be the top of my list!!
coconutandberries says
Oooh I haven’t cooked with aubergine for ages! Now I really want to. Butternut is a frequent find in my kitchen though
Elaine @ foodbod says
My kitchen isn’t complete without aubergines!!
Elaine @ foodbod says
☺️☺️
Jemma @ Celery and Cupcakes says
I never would have considered stuffing an avocado, great idea!
coconutandberries says
Thanks Jemma. I thought they were pretty fun
Joanne 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!
coconutandberries says
That is sad indeed! I’ll eat your share 😉
The Vegan Cookie Fairy 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.
coconutandberries says
I’ve recently discovered avocado smoothies too! So good. Nice way to get that creaminess but without having to use banana like I usually do.
babette says
This looks like Paradise food.
coconutandberries says
It felt like paradise to me! 😀
tohercore says
These look so good! I love anything with avocado in them, and to actually use the avocado to serve it in? Great idea!
coconutandberries says
Thanks Dearna! I hope you get to try them
Richa 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
coconutandberries says
It seems avocado is another of those dividing foods. When I didn’t use to like them I thought I was pretty much the only one! Apparently not the case.
Johanna GGG 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
coconutandberries says
I have to force myself to rotate beans/legumes or I’d probably eat chickpeas the whole time!
I love these blue corn chips and was pleased to finally remember I had an unopened bag
flickingthevs 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.
coconutandberries says
Oh so could I! My fruit bowl has turned into an avocado bowl!
superfoodista says
This looks simply fantastic - what a clever recipe! And the photos - so gorgeous as always - I am in love! 😉
coconutandberries says
Thanks Sylvia! This was fun to eat and photograph
Sandra (@CandidaDietTips) says
Very pretty and sounds extremely yummy
coconutandberries says
Thanks Sandra
sonja@vesenmork 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.
coconutandberries 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.
Sharon @ Bit of the Good Stuff 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! 😀
coconutandberries 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.
thesweetlifeonline says
These look really incredible and I’ve noticed everyone else agrees as they have made their way around the blogosphere this week!
coconutandberries says
Thanks Sarah Glad readers are liking the look of them!
Herbivore Triathlete says
These look so fancy in their avocado boats! Love chickpeas so this recipe is right up my alley.
coconutandberries says
Hehe. It’s fun to be fancy sometimes isn’t it?!
veganmiam.com 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.
coconutandberries says
I think we have similar tastebuds! I love anything creamy too
Jenese says
Love all of your recipes… I became vegan about 9 months ago so I am enjoying your ideas:) Thanks
Coconut and Berries says
Thanks Jenese, I’m pleased to be able to help! Hope the transition to vegan is going well.
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!
Coconut and Berries says
That sounds so perfect! Hope you enjoy
Stephanie says
This recipe is a game changer for vegans… woah SO GOOD