Ingredients

The following ingredients have 6 Servings
  • 1-15oz can organic chickpeas, rinsed and drained
  • 1/4 tsp salt
  • 2 Persian cucumbers, sliced
  • 1/2 cup chopped cilantro
  • 2 tbsp lemon juice (about 1 small lemon)
  • 1 tbsp extra virgin olive oil
  • 1/3 cup corn kernels
  • 1 tbsp whole grain Dijon mustard
  • 3 Hass avocados, cut in half
  • 1 lemon (to squeeze on top of the avocado halves)
  • Salt to taste (optional)
  • Sriracha to taste (optional)

Instruction

  • Combine first chickpeas, 1/4 tsp salt, cucumbers, cilantro, lemon juice and olive oil in the food processor Pulse 5-6 times until well combined
  • Transfer to bowl, add corn and mustard and mix well
  • Remove the pit from the avocado halves, squeeze lemon on each one and sprinkle some salt
  • Fill each avocado half with about 3 tablespoons of chickpea filling. Drizzle sriracha to taste and serve immediately.