Avocado Boats
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Plant based eating was never so satisfying! Packed with omega-3’s and good-for-you fats, these Avocado boats are so tasty your taste buds will sail away!
Serves 4
Ingredients
Directions
Preheat your grill or grill pan to medium/high heat.
Rinse and dry 1 package of Colavita chickpeas. Transfer them to a baking sheet and drizzle with 1 tbsp Colavita olive oil and then toss with smoked paprika and a few generous twists of salt and pepper.
Bake at 425°F for about 20-30 minutes until lightly charred and crispy. Remove from heat and let cool.
Cut the avocados in half, removing the pit. Drizzle with 1 or 2 tbsp Colavita Olive Oil and sprinkle with salt and pepper. Place, flesh-side down, onto the grill and cook until grill-marks form, about 5 minutes.
While the avocados cook, mix the cucumber, tomatoes, parsley, lemon juice and 1 tbsp Colavita Extra Virgin Olive Oil in a small bowl. Season with salt and pepper.
Divide the cucumber mixture between each avocado half. Top each half with a scoop of roasted chickpeas and drizzle with Colavita balsamic glaze.
Serve with lemon wedges.
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Ingredients
Directions
Preheat your grill or grill pan to medium/high heat.
Rinse and dry 1 package of Colavita chickpeas. Transfer them to a baking sheet and drizzle with 1 tbsp Colavita olive oil and then toss with smoked paprika and a few generous twists of salt and pepper.
Bake at 425°F for about 20-30 minutes until lightly charred and crispy. Remove from heat and let cool.
Cut the avocados in half, removing the pit. Drizzle with 1 or 2 tbsp Colavita Olive Oil and sprinkle with salt and pepper. Place, flesh-side down, onto the grill and cook until grill-marks form, about 5 minutes.
While the avocados cook, mix the cucumber, tomatoes, parsley, lemon juice and 1 tbsp Colavita Extra Virgin Olive Oil in a small bowl. Season with salt and pepper.
Divide the cucumber mixture between each avocado half. Top each half with a scoop of roasted chickpeas and drizzle with Colavita balsamic glaze.
Serve with lemon wedges.