Summary

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

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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.