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Overhead of avocados stuffed with chickpea salad and pickled red onions on a white background

Chickpea Salad Stuffed Avocados

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch

Description

This is the perfect make-ahead lunch – if you’d prefer something a bit more substantial, sandwich the filling between bread spread with mashed avocado!


Scale

Ingredients

  • 1 cup raw cashews, soaked for 1 hour in hot water or 24 in room temp water
  • 1 tsp miso 
  • 1/4 cup filtered water
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt 
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
  • 1 16. oz can chickpeas, strained 
  • 1/3 cup diced cucumber 
  • 1/2 cup shredded carrot
  • 1/3 cup diced celery
  • 2 tbsp sunflower seeds (optional)
  • 1 1/2 tbsp chives
  • 2 tbsp green onion
  • 2 tbsp spinach (chiffonade) 
  • 2 ripe avocados

Instructions

  1. Soak cashews for 1 hour in hot water or 2-4 hours in room temp water. Drain and rinse cashews.
  2. Add cashews, miso, water, lemon juice, ACV, mustard, garlic powder, salt and pepper to blender. Blend until starts to form a smooth paste.
  3. Slowly stream in olive oil and continue blending until smooth. Taste and adjust spices as needed. 
  4. Dice cucumbers, celery, chives, green onion and spinach. Add to bowl with shredded carrot, chickpeas and sunflower seeds. Add about 1/2 cup of sauce to bowl and coat evenly with spatula. Add more sauce if desired or save the rest as a dipping sauce for vegetables. 
  5. Serve in 1/2 of a ripe avocado. (Optional) Garnish with pickled red onion, herbs and crunchy roasted chickpeas. Enjoy!