Eosinophilic Esophagitis Friendly Vegan Chickpea Stuffed Avocado Halves
Total time15 min
Prep time15 min
Cook time0 min
4.9(4)
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Learn more āIngredients
4 servings
For the filling
- 1 can (15 oz) chickpeas, drained and rinsed
- Ā½ cup red bell pepper, finely diced
- Ā½ cup cucumber, finely diced
- Ā¼ cup red onion, finely diced
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- Ā½ tsp ground cumin
- Ā¼ tsp smoked paprika
- Ā¼ tsp salt, plus more to taste
- Ā¼ tsp black pepper
- 3 tbsp fresh cilantro, roughly chopped
For serving
- 2 large ripe avocados, halved and pitted
- lime wedges, for serving (optional)
- pinch of red pepper flakes (optional)
Instructions
- 1
In a mixing bowl, combine the chickpeas, red bell pepper, cucumber, and red onion.
- 2
Add the lime juice, olive oil, cumin, smoked paprika, salt, and black pepper to the bowl. Stir until the chickpeas and vegetables are evenly coated.
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