These vegan chickpea-salad-stuffed avocados are just the thing to get you into the spirit of making light summer fare. Full of protein聽(~13 grams per serving),聽the avo halves are at once cooling yet seriously satisfying. You鈥檒l want to pair them with a crisp glass of white wine on a聽scorching day, and even though they鈥檙e lunch-appropriate,聽they聽make for a savory聽vegan breakfast聽too. Once you learn the basic recipe below, try customizing the filling with your own favorite add-ins like spicy minced jalape帽o or beachy Old Bay.

As an appetizer or light meal, the stuffed avocados are enough on their own. But if you鈥檙e cooking for those with heartier appetites, serve them alongside toasted bread or grilled pitas, and your guests can scoop and spread the salad and avocado to form a rustic open-faced sandwich. Hello, tasty.

FYI, these are best eaten right after they鈥檙e made. If you want to, assemble the chickpea salad mixture one day ahead of time 鈥 but minus聽the avocado, so it doesn鈥檛 oxidize and turn brown. Right before serving, cut and pit your avocados, adding the reserved flesh to the chickpea salad mixture. If you do have leftovers, cover them tightly with plastic wrap (it should be touching the surface of the salad/avocado), refrigerate, and try to eat within 24 hours.

Chickpea Salad Stuffed Avocados

(Serves 6 as an appetizer or side, serves 3 as an entr茅e)

Ingredients:

Instructions:

  1. After halving and pitting the avocados, use a melon baller to remove just a bit of the avocado flesh so the hole where the pit was is bigger (and can hold more tasty chickpea salad!). Mash the avocado you remove, and set it aside to stir into the chickpea salad mixture later.聽Gently brush the cut halves of your avocados with the juice from half of a lime. It should be just enough to moisten the avocado, both seasoning it a little bit and helping to prevent oxidation.
  2. Add the chickpeas to a mixing bowl and use a potato masher to roughly smash them until you聽get a rustic texture (it shouldn鈥檛 be completely smooth). Stir in the carrots, celery, bell pepper, scallion whites, mayonnaise, mustard, sugar, salt, pepper, lime juice, and reserved mashed avocado. Season to taste with black pepper and additional salt as needed. Canned chickpeas can vary a bit in their moisture content 鈥 if the brand you use is firm and dry, you might need to add a little more mayo.
  3. Fill the avocado halves with the chickpea salad mixture. Garnish with the reserved green scallion tops and halved cherry tomatoes if desired. Serve with extra limes for spritzing!

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(Recipe and photos via Justina Huddleston / Brit + Co)