Stuffed avocados with tomato and chickpeas tossed in a fresh pesto sauce. A fast, easy, no heat summer recipe | gluten free, low carb

I’m soooo glad my picky eating days are behind me. My kid self would have taken one look at these stuffed avocados and promptly peaced out.

Tomatoes, chickpeas, avocados…all the things that I can’t get enough of now would have made me gag.

Nope. My discerning kid tastes would have probably asked for a mayonnaise sandwich instead – as in two slices of Wonderbread and a generous slathering of mayo. Can you even imagine?

I don’t know when it happened, but thankfully somewhere down the line I realized that picky eating was boring and started trying new things. I once claimed to hate avocados, but thinking back I probably never even tried one. How I ever went through life not knowing the greatness of  chips and guacamole is beyond me.

about this recipe

This recipe is fast, easy and thrown together in no time! I’ve been enjoying them as my lunch these past couple of days, but they’re also perfect served as a side or appetizer.

Aside from being straight up delicious, these stuffed avocados are super filling, incredibly flavorful and packed with nutrients. #HealthyFats4Life

Right then. Let’s get stuffing!

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Recipe

Stuffed Avocados Pesto Tomato & Chickpea

Yield: 12 avocado halves Prep Time: 15 minutes Total Time: 15 minutes

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Pesto Tomato & Chickpea Stuffed Tomatoes | A fast, easy, no heat summer recipe | gluten free, low carb

Ingredients

Pesto

• 1 large bunch of basil leaves, washed & stems removed
• 1/3 cup pine nuts
• 3 cloves garlic
• 3/4 cup grated parmesan
• 3 tablespoons extra virgin olive oil

Everything Else

• 1 cup cherry tomatoes
• 1 can chickpeas, drained, rinsed, and dried
• sea salt
• 6 avocados

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

pesto

1. Add the basil, pine nuts, garlic cloves, and parmesan to a food processor. Blend everything together until roughly chopped and then slowly drizzle in the oil. Continue processing until you reach your desired pesto consistency. Taste and season as you like.
2. Add the pesto sauce to a medium sized bowl along with the chickpeas and tomatoes. Mix and coat everything in pesto.
3. Slice the avocados lengthwise and remove the pits. Sprinkle the tops of the avocado with a little salt. Spoon the pesto chickpea and tomato mixture into each avocado and serve.

Nutrition Information

Yield: 12

Serving Size:

avocado Calories: 276Saturated Fat: 3gCholesterol: 5mgSodium: 196mgCarbohydrates: 14gFiber: 8gSugar: 1gProtein: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Cuisine: Mediterranean

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