Asian Inspired Chickpea Salad Stuffed Avocados
Asian Inspired Chickpea Salad Stuffed Avocados
Servings 2 servings
Equipment
- Scooper
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.