This vegan stuffed avocado filled with mashed chickpea and lemon is a really simple lunch or starter that takes minutes to make and is surprisingly filling.
Ingredients
2 ripe avocados
Half a can of chickpeas
Juice of half a lemon
Tsp salt
Handful black sesame seeds
Method
Cut the avocados in half, scoop out the flesh and place in a bowl. Keep the skins.
Drain the chickpeas and put half the can in the bowl (you can mash up the other half with mayo and lemon to make vegan ‘tuna’ mayo!)
Add the salt and lemon and mash the chickpeas together with the avocadoes. The skin of the chickpeas will come off as you do this so pick the skins out of the mixture.
Scoop the mixture into the avocados and top with a squeeze of lemon and a sprinkling of black sesame seeds.
If you liked this, try our green vegan coriander soup.