Grilled Avocados Topped with Chickpea Salad
If you’re looking for another way to prepare avocados — and who isn’t? — turn on your backyard grill and set the ripe green fruits directly on the hot surface. These grilled avocado halves make a healthy, plant-based meal on their own — here each person is served two avocado halves — or set alongside your favorite grilled fish or meat. Just two to three minutes over the coals imparts a delicious smoky flavor. A chickpea salad, with bright citrus juices and lots of cilantro, comes together quickly. The acids in the mixture contrast brilliantly with the creamy avocado. To serve a crowd, double or triple the recipe. You can also top the chickpeas with grilled shrimp so you have something for seafood lovers.
1 can (15 ounces) chickpeas, drained and rinsed
1 red bell pepper, cored, seeded, and finely chopped
1 jalapeno, cored and finely chopped
1 plum tomato, cored and finely chopped
3 scallions, thinly sliced
1 cup chopped fresh cilantro
Juice of 3 limes
Juice of 1 orange
3 tablespoons olive oil
Salt and black pepper, to taste
4 ripe avocados, split in half vertically, pits discarded
1. Heat a charcoal grill or turn a gas grill to high.
2. In a bowl, combine chickpeas, bell pepper, jalapeno, tomato, scallions, cilantro, juice of 2 of the limes, orange juice, 2 tablespoons of the olive oil, salt, and black pepper. Toss thoroughly.
3. In another bowl, sprinkle avocados with the remaining lime juice, remaining 1 tablespoon olive oil, salt, and black pepper.
4. When the coals turn gray and the gas grill is hot, set avocados on the grill rack, cut sides down. Grill for 2 to 3 minutes, or until dark grill marks appear.
5. Set avocados cut sides up on a platter or individual plates. Fill with chickpea salad. Serve any extra salad on the side.
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