Chickpea Stuffed Avocados

• Vegan
• Gluten free

• Produce

  • 1 15oz can Chickpeas, organic
  • 1/2 cup Cilantro
  • 1/3 cup Corn, kernels
  • 3 Hass avocados
  • 1 Lemon
  • 2 Persian cucumbers

• Condiments

  • 1 tbsp Dijon mustard, Whole Grain
  • 2 tbsp Lemon juice
  • 1 Sriracha

• Baking & Spices

  • 1/4 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on mayihavethatrecipe.com

Description

Ingredients

• 1-15oz can organic chickpeas, rinsed and drained
• ¼ tsp salt
• 2 Persian cucumbers, sliced
• ½ cup chopped cilantro
• 2 tbsp lemon juice (about 1 small lemon)
• 1 tbsp extra virgin olive oil
• ⅓ cup corn kernels
• 1 tbsp whole grain Dijon mustard
• 3 Hass avocados, cut in half
• 1 lemon (to squeeze on top of the avocado halves)
• Salt to taste (optional)
• Sriracha to taste (optional)

Directions

• Combine first chickpeas, ¼ tsp salt, cucumbers, cilantro, lemon juice and olive oil in the food processor Pulse 5-6 times until well combined
• Transfer to bowl, add corn and mustard and mix well
• Remove the pit from the avocado halves, squeeze lemon on each one and sprinkle some salt
• Fill each avocado half with about 3 tablespoons of chickpea filling. Drizzle sriracha to taste and serve immediately.