These Asian Inspired Chickpea Salad Stuffed Avocados are so fun! I found this idea from a company website called Annie Chung’s that makes a Wasabi version of seaweed snacks. No Wasabi here, just lots of fun asian-inspired flavors. Let’s make them, shall we?
What ingredients do I need to make this recipe?
- 2 Ripe Avocados
- Red Onion (or shallot), diced
- Celery, diced
- Salt and Pepper
- Chickpeas, drained and mashed
- Rice Vinegar
- Lemon Juice
- Black Sesame Seeds
- Plain Seaweed Snack Sheets
- Vegan Mayonnaise
- Dijon Mustard
- Sriracha or your favorite hot sauce
How to make Asian Inspired Chickpea Salad Stuffed Avocados
So we’re basically making a chickpea salad here that you can definitely enjoy on it’s own. Start by draining a can of chickpeas (I’m only using half a can here for two avocados, but you can double the recipe). Using a potato mashed, lightly mash them so there are still some visible chickpeas.
These are the little roasted seaweed snack sheets. They are completely vegan and add a savory, salty aspect to the recipe. They literally melt in your mouth. I blend some into the chickpea salad and top with cut strips.
Combine the salad ingredients together and set aside.
It should look like this.
Slice the avocados in half and immediately coat the exposed avocado in lemon juice. I placed black sesame seeds (you could use white) on a plate and just dunked them in it. The lemon juice helps them stick.
Scoop your mixture into the avocado after the seeds are on.
Top with a drizzle of Sriracha or your favorite hot sauce and strips that you cut from the seaweed snacks. Serve immediately.
Did you make my Asian Inspired Chickpea Salad Stuffed Avocados recipe? Leave me a comment below and let me know what you thought.
Asian Inspired Chickpea Salad Stuffed Avocados
Ingredients
- 2 large Avocados sliced lengthwise, pits removed
- 2 tbsp Lemon Juice for squeezing on the avocados to keep them from turning brown
- 1 tbsp Black (or White) Sesame Seeds
- 14 oz Can of Chickpeas (Garbanzo Beans) drained
- 1 tbsp Red Onion diced
- 2 tbsp Celery diced
- 2 tbsp Vegan Mayonnaise
- 1 1/2 tsp Dijon Mustard
- 1 tsp Rice Vinegar you could also use white or apple cider vinegar in a pinch
- Salt & Pepper to taste
- 4 small Seaweed Snack Sheets optional
- Sriracha optional
Instructions
- Drain, rinse and mash the chickpeas in a large bowl.
- Add the diced onion, celery, vegan mayonnaise, Dijon, vinegar, salt and pepper and mix well. If using seaweed sheets, crush two to three small sheets into your chickpea mixture, reserving one for garnish. Chill prior to serving, if desired.
- Cut the avocados in half lengthwise and immediately squeeze lemon juice on the cut surface to keep them from turning brown. Dip into sesame seeds, if desired.
- Using a small cookie scoop, scoop the chickpea mixture into the avocados.
- Garnish with optional Sriracha and/or slices of seaweed sheets. Serve immediately.
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