Vegan Chickpea Stuffed Avocado Halves

Total time15 min

Prep time15 min

Cook time0 min

4.9

(4)

Creamy avocado meets a zesty, herb-flecked chickpea filling in this vibrant dish that comes together in minutes and serves four without any cooking required. The filling is tossed with fresh lime juice, olive oil, cumin, and smoked paprika, so every bite has that bright, smoky depth that makes simple ingredients taste genuinely exciting. Crisp red bell pepper, cool cucumber, and sharp red onion add texture and freshness, while a handful of roughly chopped cilantro ties everything together. Lightly scoring the avocado flesh before spooning in the filling is a small step that makes a real difference — it helps the mixture settle in rather than slide off. Everything here is whole-food and plant-based by nature, so there's no need to swap or substitute a single thing. A squeeze of extra lime and a pinch of red pepper flakes at the table take it from great to genuinely craveable.

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Ingredients

4 servings

For the filling

1 can (15 oz) chickpeas, drained and rinsed
½ cup red bell pepper, finely diced
½ cup cucumber, finely diced
¼ cup red onion, finely diced
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp olive oil
½ tsp ground cumin
¼ tsp smoked paprika
¼ tsp salt, plus more to taste
¼ 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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