Clean Eating

Roasted Chickpea– Stuffed Avocado



These little pockets of crispy za’atar-flavored chickpeas and veggies served up in creamy avocado halves is surprising­ly filling – plus each one adds eight healthful plants to your day.

1 15-oz BPA-free can chickpeas, rinsed and drained 3 tbsp extra-virgin olive oil, divided 1 tbsp za’atar seasoning (TRY: Frontier Za’atar Seasoning) 1 lemon, zested and juiced ¼ tsp each sea salt and ground black pepper ½ cup chopped cucumber ½ cup chopped cherry tomatoes 1 tbsp chopped shallots ¼ cup cilantro, chopped 2 large avocados 2 tbsp chopped chives

1. Preheat oven to 400°F. Place chickpeas on a large parchment-lined baking sheet and toss with one-half of the oil and all of za’atar seasoning. Roast for 20 to 25 minutes, or until crispy. Set aside to cool.

2. In a large bowl, whisk together remaining half of oil, lemon zest and juice, salt and pepper. Add cucumbers, tomatoes, shallots, cilantro and roasted chickpeas; toss to coat.

3. Slice avocados in half and remove pits. Fill each half with one-quarter of chickpea mixture. Garnish with chives.


If following our Meal Plan, refrigerat­e remaining filling until called for. Cut avocado just before serving and assemble.

PER SERVING (1/2 of recipe): Calories: 806, Total Fat: 62 g, Sat. Fat: 9 g, Monounsatu­rated Fat: 42 g, Polyunsatu­rated Fat: 8 g, Carbs: 59 g, Fiber: 27 g, Sugars: 10 g, Protein: 16 g, Sodium: 633 mg, Cholestero­l: 0 mg

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