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
Grilled Avocado with Chickpeas and Tahini
Grilled Avocado with Chickpeas and Tahini

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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