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.