Avocado, Stuffed with Garbanzo Beans

Lazy summer evenings call for light, colorful food, full of warm flavors.  Stuffed avocado combines the soft with the crunchy: a quick and healthy vegetarian dish, it is full of vitamins, protein, and healthy fats.  Stuffed avocado can be served as a side dish with some cooked quinoa.  It is also quite splendid with a salad or just by itself.

The key is using avocados, which are not too ripe, nor too hard.  The best way to do this is to buy hard avocados and allow them to naturally ripen at home ( bananas or apples, placed next to avocados can speed up this process.)  Once the dish is ready, serve it immediately, as the sliced part of avocado can darken.


2 Avocados, sliced lengthwise

1 cup Cooked or Canned Garbanzo Beans, rinsed

1/2 teaspoon Cumin Powder

2 teaspoons fresh Lemon Juice

2 teaspoons Extra Virgin Olive Oil

1/2 cup Sprouts

1/4 cup diced Parsley

1/2 cup Cherry Tomatoes, halved

Sea Salt and Black Pepper to taste


In a bowl, combine the beans with cumin, lemon juice, olive oil. Divide the bean mixture between the four
avocado halves. Add cherry tomatoes, sprouts, and parsley to avocado halves. Sprinkle with sea salt and pepper and serve immediately.