High-Protein Chickpea Salad-Stuffed Avocado is a creamy lunch or light main course. We prepare this dish with chickpeas, Greek yogurt, lemon juice, extra-virgin olive oil, Dijon mustard, salt, black pepper, avocados, Persian cucumber, cherry tomatoes, feta cheese, red onion, and fresh dill. These simple ingredients contain dairy from the Greek yogurt & feta cheese, so either utilize dairy-free items or avoid this dish if you have a dairy allergy. High-Protein Chickpea Salad-Stuffed Avocado is prepared in only twenty minutes, perfect for a quick lunch or light dinner. Serve this stuffed avocado with mixed greens salad, quinoa, whole-grain pita, or lentil soup. This recipe stores properly, so we would easily make the chickpea salad before the requirement for convenient meal prep.
STATS:
- Calories: 385 kcal
- Prep Time: 20 minutes
- Cook Duration: Nil
- Overall Duration: Twenty minutes
- Portion Size: 1
- Course: Lunch, Main Course, Salad
- Diet: High-Protein
- Servings: 6
- Cuisine: Mediterranean
EQUIPMENT:
- Mixing bowl
- Fork
- Measuring cups and spoons
- Cutting board
- Spoon
- Knife
- Rubber spatula
INGREDIENTS:
- 1 can no-salt-added chickpeas
- ½ cup plain Greek yogurt (whole-milk)
- One & ½ tbsp. lemon juice
- 1 tbsp. extra-virgin olive oil
- 1 tsp. Dijon mustard
- ¾ tsp. salt
- ½ tsp. ground black pepper
- 3 large avocados
- ½ cup Persian cucumber
- ½ cup cherry tomatoes
- ½ cup feta cheese crumbs
- ¼ cup red onion
- 1 tbsp. fresh dill
INGREDIENT NOTES:
CHICKPEAS:
- Add the no-salt-added chickpeas to make the salad filling creamy. We have to mash half of the chickpeas so they create a creamy texture and keep the remaining whole for extra bite.
GREEK YOGURT:
- Greek yogurt will make the filling rich & creamy, and it also provides protein. It will balance the flavors with a light tangy taste.
LEMON JUICE:
- Add the fresh lemon juice to enhance the taste and help prevent the avocado from browning. Freshly squeezed lemon juice will provide the best taste.
OLIVE OIL:
- Add the olive oil to provide a smooth texture and healthy fats. It will also enhance the Mediterranean flavor of the salad.
DIJON MUSTARD:
- Add the Dijon mustard to provide a light tangy taste. It will combine nicely with the yogurt and lemon juice to make dressing creamier.
SALT & BLACK PEPPER:
- Season the salad with salt & freshly ground black pepper to boost the fresh tastes. We have to regulate the seasoning according to taste.
AVOCADOS:
- Use ripe & firm avocados so they will keep their shape after stuffing them. The creamy texture of avocados pairs nicely with the chickpea salad.
PERSIAN CUCUMBER:
- Fresh Persian cucumber adds a crisp texture & refreshing flavor in the filling. It also contains few seeds & stays crunchy.
CHERRY TOMATOES:
- Add the cherry tomatoes to provide juicy sweetness and vibrant color. Quarter them evenly so they distribute nicely throughout the filling.
FETA CHEESE:
- Add the feta cheese crumbs to provide a creamy, salty flavor and also increase the protein content. Reduced-fat feta also works nicely to make this dish.
RED ONION:
- Fresh red onion offers a mild, sharp flavor and a little crunchy taste in this filling. Immerse the onions in chill water, then use it to lighten the flavor.
FRESH DILL:
- Add the fresh dill to provide a bright herb taste, which will stabilize the lemon and feta. Utilize additional dill for garnish before serving.
INSTRUCTIONS:
- Strain the water from the chickpeas and rinse them properly & separate them in equal portions.
- Take a big vessel and mash a portion of chickpeas with a fork to make it smooth.
- Add the lemon juice, olive oil, salt, Greek yogurt, black pepper, & Dijon mustard to the chickpeas and mix them.
- Then add the cucumbers, tomatoes, chickpeas, feta cheese, dill, red onions, & lemon juice and mix them.
- Now slice the avocados in half, remove the seeds, and take a small quantity of avocado if required.
- Then fill the avocados with the salad and sprinkle the fresh dill and serve.
SERVING SUGGESTIONS:
FRESH SALADS:
- Mixed Greens Salad
- Greek Salad
- Tomato Cucumber Salad
WHOLE GRAINS:
- Quinoa
- Brown Rice
- Farro
BREAD:
- Whole-Grain Pita
- Whole-Wheat Toast
- Seeded Crackers
SOUPS:
- Lentil Soup
- Tomato Soup
- Vegetable Soup
PROTEIN SIDES:
- Grilled Chicken Breast
- Boiled Eggs
- Grilled Shrimp
DRINKS:
- Sparkling Lemon Water
- Iced Green Tea
- Cucumber Mint Water
TIPS:
- Choose firm and ripe avocados so it becomes easier to stuff the chickpea salad.
- Chill chickpea salad for 20-30 minutes, then serve to enrich the taste.
- We have to mash half the quantity of chickpeas to achieve a creamy texture.
STORAGE INFORMATION:
FRIDGE:
- Include the chickpea salad in the container & store for 3 days.
FREEZER:
- Don’t freeze this dish as the avocado and creamy dressing texture will change.
FAQs:
Will I make the salad before the requirement?
- Yes, make the salad and store for three days, then stuff the avocados fresh and serve.
How to make the dairy-free salad?
- Use the vegan yogurt & feta to make the dairy-free salad.
Could we boost the protein in this salad?
- Yes, we could add cooked edamame, hemp hearts, and grilled chicken to the mixture to boost protein.
How to make the dish vegan?
- We can add the vegan cheese and yogurt for this purpose.
NUTRITIONAL INFORMATION:
Calories: 385 kcal
Net Carbs: 14 g
Servings: 6
Total Carbs: 22 g
Portion Size: 1
Calcium: 0.18 g
Protein: 15 g
Iron: 0.003 g
Fiber: 8 g
Vitamin A: 0.00008 g
Sodium: 0.48 g
Total Fat: 28 g
Potassium: 0.82 g
