Load em up! Here’s a delicious way to complete these avocados with protein and fiber for a satisfying meal. If you’ve never tried roasted chickpeas, you are in for a treat. My trick to getting them really crispy is to let them completely dry before roasting. (And I like either avocado or camelina oil for a healthy high-heat oil.)

Hope you guys enjoy this recipe/idea! Make it your own by changing out the filling- I would love to see what ideas you have!

Ingredients:

• 19 oz can chickpeas, drained and rinsed
• 2 Tbsp avocado or camelina oil, divided
• kosher salt and freshly ground black pepper, to taste
• 3 large avocados, cut in half and pitted
• 6 cherry tomatoes, cut into quarters
• ¼ cup diced cucumber
• 2 Tbsp fresh or frozen corn kernels
• 1 Tbsp finely chopped parsley leaves or cilantro leaves
• 1 Tbsp freshly squeezed lemon juice
• 2 Tbsp tahini
• ¼ tsp smoked paprika

Direction:

1. 01. Preheat barbeque over medium high heat.
   
2. 02. Place chickpeas onto a tray lined with paper towel or a clean kitchen towel. Dry chickpeas well. Transfer to a small bowl and drizzle with 1 Tbsp oil and a good pinch of kosher salt and black pepper. Place chickpeas into a grill basket or large, heat proof frying pan as best you can in a single layer. Place onto the grill and cook, stirring occasionally, until lightly charred and crispy, about 20 to 25 minutes. Remove from heat and set aside to cool at room temperature.
3. 03. While chickpeas cool, brush cut side of avocados with remaining 1 Tbsp oil and season each with a pinch of salt and pepper. Place cut side down, onto grill and cook until nicely grill marked, about 3 to 5 minutes. Remove from heat and set cut side up on a serving platter. Set aside.
4. 04. In a medium bowl stir together tomatoes, cucumbers, corn kernels, parsley and lemon juice. Season to taste with salt and pepper and set aside to marinade for 10 minutes at room temperature.
5. 05. In a small bowl whisk together tahini and smoked paprika. Set aside.
6. 06. To serve divide tomato mixture among avocado halves filling each cavity. Top with a sprinkle of chickpeas and a drizzle of tahini. Enjoy warm or at room temperature with any extra tahini sauce on the side.

Enjoy!