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Ingredients
1 can chickpeas (13 ounces), drained and rinsed
Pompeian grapeseed oil spray
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 large avocados
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, cut into quarters
1-1/2 tablespoon fresh lemon juice, plus additional for serving
2 teaspoons tahini
Cilantro, for garnish
Directions Preheat your grill to medium/high heat. Place the rinsed chickpeas onto a paper towel and dry. Transfer to a small bowl. Spray the chickpeas generously with cooking oil spray 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 and stir. Cook for another 10 to 12 minutes until the chickpeas are 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 cooking spray, and sprinkle with salt and pepper. Place the avocados flesh-side down onto the grill for about 5 minutes until grill marks form.
While the avocados cook, mix the cucumber, tomatoes and lemon juice in a small bowl. Season with salt and pepper. Divide the cucumber mixture between each avocado half, making sure to really stuff it into the center. Top each half with a tablespoon of chickpeas and drizzle with half a tablespoon of tahini. Garnish with cilantro.
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