Side dishe for 8

Chickpea Stuffed Avocados

Name: Chickpea Stuffed Avocados
Total time: 20 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 30 oz chickpeas or other white bean; 1 red bell pepper; 1 1/2 cups chopped fresh flat-leaf parsley; 1/2 cup chopped red onion; 1/2 cup chopped celery plus leaves; 3 tbsp extra virgin olive oil; 3 tbsp lemon juice; 2 cloves garlic; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 4 avocados

Chickpeas, vegetables, parsley, and garlic dressing fill avocado halves for a cool, no-cook Mediterranean side.

$1.33per serving $

20 minstart to table

8servings

Mediterranean Dairy-free Gluten-free Budget Side dishes Lunches No-cook Spring Summer

Ingredients

30 oz chickpeas or other white bean
1 red bell pepper
1 1/2 cups chopped fresh flat-leaf parsley
1/2 cup chopped red onion
1/2 cup chopped celery plus leaves
3 tbsp extra virgin olive oil
3 tbsp lemon juice
2 cloves garlic
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 avocados

Steps

Drain and rinse the chickpeas, then chop the bell pepper, onion, celery, celery leaves, parsley, and garlic.
Whisk the oil, lemon juice, garlic, salt, and pepper in a large bowl.
Toss the chickpeas and chopped vegetables with the dressing, then let the mixture stand for 10 minutes.
Halve the avocados and remove the pits.
Spoon the chickpea salad into the avocado halves.

Main ingredient on sale this week? See what to make with canned beans on sale.