Meatless Monday: Chickpea Salad-Stuffed Avocados

It's toasty out! Turn that oven off and enjoy this week's cool recipe of chickpea salad-stuffed avocados!

The avocados are stuffed with a chickpea salad made with fresh herbs, ranch dressing, lemon juice and the scooped out avocado. It comes together quickly and can be enjoyed as a lunch or dinner side!

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Kristin's Kitchen Tip: Try the chickpea salad in a sandwich as a tuna/chicken salad substitute! You can even leave out the avocado if you would like to store the leftovers.

Chickpea Salad-Stuffed Avocados
Serves 4 for lunch or side

Ingredients

• 2 ripe avocados, halved and pit removed
• 14 ounce can chickpeas, drained and rinsed
• 1/4 cup each fresh dill, parsley and chives
• 3 scallions, cut in 1 inch pieces
• 1 clove garlic
• 1/2 lemon, zest and juice
• 1/2 teaspoon ground mustard
• 2 tablespoons ranch dressing
• 1 tablespoon mayonnaise
• Salt and pepper, to taste

Directions

1. Prepare the avocados by scooping out approximately half the flesh from the center and placing it in a small bowl. Set aside
2. Add the scooped out avocado, herbs, scallions, garlic and lemon zest to a food processor and pulse until everything has been small diced. Add in the chickpeas and ground mustard. Pulse a few more times until the chickpeas are incorporated and small diced but stop before the chickpeas become a hummus texture
3. Transfer the mixture to a large bowl. Stir in the lemon juice, ranch dressing, mayonnaise, 1/4 teaspoon of salt and pepper. Taste and add more salt/pepper to taste
4. Scoop the salad into the avocado halves and enjoy immediately