Chickpea Stuffed Avocado

Chickpea Stuffed Avocado

By now, many of you have seen my first YouTube video for infused water and citrus and herbs.  We know that practice makes perfect; right?  So I produced a video for this recipe and provided captions if you are hard of hearing.  I am learning a lot!  First, it’s not easy. 

Second, you have to get the shot just right so everyone can see what you are doing.  Third, you need another arm or body to help with close-ups.  Bear with us, I promise we will get better!

I am providing the ingredients and instructions below if you would like to try this recipe, I think you will like it. 

Nutrition Facts

Avocados offer nearly 20 vitamins and minerals per serving!  Yes! They are high in monounsaturated fat which is the good fat.  They are good for your blood pressure, eyes, and contain B vitamins to help fight off disease and infection.  One avocado is approximately 322 calories.  This recipe contains approximately 500 calories, 53 grams of fat, 97 grams of carbohydrates and 20 grams of protein.  

Half of the avocado sits on a bed of mix spring salad and red quinoa, surrounded by juicy grapes and green apple. The chickpea stuffing sits on tops of the avocados.

Let’s get to the ingredients and step-by-step cooking directions.

Ingredients

  • 1/2 cup red quinoa
  • 1 scallion
  • 1 stalk of celery
  • 4 ounces of red grapes (one small bunch)
  • 1 green apple
  • 1 lemon
  • 1 can of chickpeas
  • 1/4 Vegenaise
  • 1 teaspoon of curry powder
  • 1 bag of spring mix
  • 1 avocado (medium-sized)
  • Salt and Pepper

Step 1:  Combine the red quinoa in 3/4 cup of water with a pinch of salt in a small saucepan, bring to a boil.  Cover and reduce heat to low and cook until all water is absorbed.  About 12 to 15 minutes.

Step 2:  Thinly slice the scallion, dice the celery.  Halve the red grapes. Thinly slice the apple.  Zest and half the lemon. Drain and rinse the chickpeas.

Step 3: Put the chickpeas in a large bowl along with juice from half of the lemon, Vegenaise, curry powder, 1/4 teaspoon of salt and a pinch of pepper (to taste).  Mash some of the chickpeas with the back of a fork and mix well to combine ingredients. Add the scallion, celery and half of the grapes.  Mix ingredients well.

Step 4:  Add the spring mix to another large bowl and add the cooked red quinoa, sliced apple, lemon zest, juice from half a lemon and 2 tablespoons of olive oil.  Add a pinch of salt and pepper to taste and toss quinoa salad well to combine all ingredients.  I would give the salad a taste, you may want to add more salt or pepper.

Step 5:  Halve the avocado and remove the pit, scoop out the flesh of each piece. (Save the pit if you want an avocado plant)

Step 6:  Divide the quinoa salad between plates.  Top salads with 1/2 of the avocado.  Stuff the avocado with the chickpea stuffing.  Top salad with remaining grapes and enjoy!

That wasn’t so hard, was it?  I think this recipe took me about 25 minutes to make from start to finish.

If you have been keeping up with our posts, you can expect more YouTube cooking videos.  We also plan on producing topic, discussion videos about life after 65, as baby boomers are we ready for what comes next?  We hope you will find these discussions helpful and informative.  

Thanks for reading our posts!

~Chris

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