Grilled avocados are stuffed with a fresh mixture of cucumber, tomato, and crispy grilled chickpeas!
In guacamole, sliced on top of toast, tucked into sushi rolls… I’ve never met an avocado I didn’t like. Scratch that; love. These versatile little fruits (yes, technically, they are fruits) can do just about anything. And just when I thought I’d seen it all, they surprised me with an application I hadn’t tried before.
Grilling them? That takes things to a whole new level. There’s something about the way the flames kiss that creamy green flesh, leaving behind just a hint of smoky char, that makes me want to grill every avocado I can get my hands on. It might be my new favorite way of cooking with avocado, period. But what to do with your avocado once it’s grilled?
Stuff it, that’s what. The golden, crispy grilled chickpea filling somehow manages to be both crunchy and buttery at the same time, all drizzled with tahini for that rich, nutty finish. It’s like your favorite hummus met a campfire and decided to get fancy.
The first time I tried grilling chickpeas, I had exactly zero faith it would work. I figured they’d either roll straight through the grates or turn into weird, dried-out little pebbles. But then I hit them with a good coat of high-smoke-point grapeseed oil, tossed them into a grilling basket, and suddenly, they were crispy, smoky, and dangerously snackable. At that point, stuffing them into a grilled avocado felt like the only logical next step. And now I can’t make this recipe without eating half the chickpeas straight off the grill. The struggle is real, but trust me—it’s a good problem to have.
Are Grilled Avocados Stuffed With Chickpeas And Tahini Healthy?
Yes, very. This recipe brings all the nutrient-packed goodness. Chickpeas are a solid source of plant-based protein and fiber, which means they’ll help keep you full and satisfied. They also contain iron, zinc, and folate. The avocados are packed with heart-healthy monounsaturated fats, plus potassium, vitamin E, vitamin K, and B vitamins.
The fresh veggies and lemon juice add even more good stuff—cucumbers for hydration, tomatoes for vitamin C, and lemon juice for even more antioxidants. And then there’s the tahini. A little goes a long way, but that tiny bit adds protein, copper, zinc, and iron.
This recipe is also fully vegan and gluten-free, so it can be enjoyed by many diets.
Grilling Isn’t Just For Meat
For some reason, people tend to think grilling is just for meat. Burgers, steaks, and hotdogs are all great on the grill, sure—but if you stop there, you’re missing out.
Once you start throwing veggies and other ingredients on the grill—like I did with avocados and chickpeas in this recipe—you start to realize how much better everything tastes with a little bit of char. That slight smokiness just brings out flavors in a way no other cooking method can. This recipe is proof that the grill deserves way more credit than what it gets!
How Do I Store Leftovers?
Avocados don’t store particularly well. If you do have leftovers, though, wrap the grilled avocado halves tightly in plastic wrap and store them in an airtight container. They’ll last about 1 day before they start to turn brown. The chickpea filling holds up much better. You can store it separately in the fridge for up to 3 days.
Serving Suggestions
You can enjoy these grilled avocados as is, or have them as part of a larger meal. I love to keep the theme light and serve them alongside a refreshing Mediterranean Cucumber Salad or some Yogurt Flatbreads. They also pair really well with healthy proteins, like Salmon Steaks, Chicken Kabobs, or Crispy And Healthy Baked Tofu.
Ingredients
- 1 13-ounce can chickpeas drained and rinsed
- grapeseed oil spray or avocado oil spray
- 1/2 teaspoon smoked paprika
- salt and pepper
- 2 large avocados
- 1/2 cup cucumber diced
- 1/2 cup cherry tomatoes cut into quarters
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons tahini
- cilantro for garnish
Instructions
- Preheat your grill to medium-high heat. The temperature gauge should read about 400 degrees Fahrenheit once heated.
- 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 loose while you dried the chickpeas. Spray the chickpeas generously with some grapeseed oil spray (or 1-2 teaspoons of oil) and then toss with the smoked paprika and a few generous shakes of salt and pepper.
- Place the chickpeas into the bottom of a grill basket into an even, flat layer. Place onto the grill and cook for 10 minutes. Then, spray the chickpeas again with oil and stir around. Cook for another 10-12 minutes until lightly charred and crispy. Remove from heat and let cool.
- 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 oil and sprinkle with salt and pepper. Place, flesh-side down, onto the grill and cook until nice grill marks form, about 5 minutes.
- While the avocados cook, mix the cucumber, tomatoes, and lemon juice in a small bowl. Season with a pinch of salt and pepper.
- Divide the cucumber mixture between each avocado half, making sure to really stuff it into the center. Top each half with 1 tablespoon of chickpeas and drizzle with 1/2 teaspoon of tahini.
- Garnish with cilantro.
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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