Grilled Avocado with Chickpeas and Tahini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 425 ml chickpeas (canned)
- 1 tablespoon hoisin sauce
- 3 tablespoon oil
- 2 large avocado (s)
- 125 g cherry tomato (s)
- 0.5 ½ cucumber (s)
- 2 stems mint
- 8 tablespoon tahini (sesame paste)
- 0.5 ½ lemon (n)
- some salt and pepper
- some pepper
Print Recipe
Pin Recipe Instructions
- Drain the canned chickpeas, rinse thoroughly and drain. Fry the chickpeas with 1 tablespoon of oil in a pan for about 5 minutes, turning constantly. Add the hoisin sauce after about 2 - 3 minutes and fry for another 3 minutes, then remove from the pan.
- Halve the avocados, remove the stone and season with a little salt and pepper. Place the halves with the peel facing up on a grill for about 5 minutes so that the grill marks give the flesh a roasted aroma.
- For the avocado filling, wash the mint and pluck the leaves. Set aside a few leaves for decoration, finely chop the rest. Halve the cucumber, remove the seeds and dice the cucumber. Quarter the tomatoes and mix with the cucumber, lemon juice, mint and a little salt and pepper.
- Now fill the avocado halves with 1 tablespoon each of the tomato and mint mixture and add chickpeas as desired, drizzle 2 teaspoons of tahini over them. Sprinkle the rest of the mint on top and enjoy.
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