From Food Faith Fitness
Makes 4 servings
1 (400g) can of chickpeas, drained and rinsed
Olive oil spray
1/2 tsp smoked paprika
Salt and pepper
2 large avocados
75g cucumber, diced (about half a large cucumber)
100g cherry tomatoes, cut into quarters
1 1/2 tbsp fresh lemon juice + additional for servings (about 1 large lemon)
2 tsps tahini
Coriander, for garnish
Prep & Cook
- Preheat your grill to medium/high heat. The temperature gauge should read about 200°C 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 lose while you dried the chickpeas. Spray the chickpeas generously with Olive oil Spray or toss with olive oil, and then toss with the smoked paprika and a few generous twists of salt and pepper.
- Place the chickpeas into the bottom of the grill basket into an even, flat layer. Place onto the grill and cook for 10 minutes. Then, spray the chickpeas again with Olive oil Spray or toss with olive 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 Olive oil Spray or brush it with olive oil and sprinkle with salt and pepper. Place, flesh-side down, onto the grill and cool 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 centre. Top each half with 1 tbsp of chickpeas and drizzle with 1/2 tsp tahini.
- Garnish with coriander.