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Roasted Chickpea-Stuffed Avocado

These little pockets of crispy za'atar-flavored chickpeas and veggies served up in creamy avocado halves is surprisingly filling — plus each one adds eight healthful plants to your day.

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The tomatoes in this dish are packed with nutrients including molybdenum, biotin and vitamin C. Molybdenum aids in the metabolism of fats and carbohydrates; vitamin C assists in the formation and repair of bodily tissues; and biotin supports healthy skin.

30 min


  • 1 15-oz BPA-free can chickpeas, rinsed and drained
  • 3 tbsp extra-virgin olive oil, divided
  • 1 tbsp za’atar seasoning (TRY: Frontier Za’atar Seasoning)
  • 1 lemon, zested and juiced
  • 1⁄4 tsp each sea salt and ground black pepper
  • 1⁄2 cup chopped cucumber
  • 1⁄2 cup chopped cherry tomatoes
  • 1 tbsp chopped shallots
  • 1⁄4 cup cilantro, chopped
  • 2 large avocados
  • 2 tbsp chopped chives


  1. Preheat oven to 400°F. Place chickpeas on a large parchment-lined baking sheet and toss with one-half of the oil and all of za’atar seasoning. Roast for 20 to 25 minutes, or until crispy. Set aside to cool.
  2. In a large bowl, whisk together remaining half of oil, lemon zest and juice, salt and pepper. Add cucumbers, tomatoes, shallots, cilantro and roasted chickpeas; toss to coat.
  3. Slice avocados in half and remove pits. Fill each half with one-quarter of chickpea mixture. Garnish with chives.

NOTE: If following our Meal Plan, refrigerate remaining filling until called for. Cut avocado just before serving and assemble.

Nutrition Information

  • Serving Size 1⁄2 of recipe
  • Calories 806
  • Carbohydrate Content 59 g
  • Cholesterol Content 0 mg
  • Fat Content 62 g
  • Fiber Content 27 g
  • Protein Content 16 g
  • Saturated Fat Content 9 g
  • Sodium Content 633 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 42 g
  • Polyunsaturated Fat Content 8 g