Chickpea & Walnut Stuffed Avocado Salad
This Chickpea & Walnut Stuffed Avocado Salad is a protein-packed, heart-healthy dish that balances creamy avocado with the crunch of walnuts and the satisfying bite of chickpeas. It’s quick to assemble, nutrient-dense, and works beautifully as a light lunch, side dish, or plant-forward appetizer.
Ingredients
Ingredients
- 2 ripe avocados halved and pitted
- 1 ½ cups chickpeas cooked or canned, rinsed & drained
- ½ cup walnuts roughly chopped
- 2 green onions sliced
- 1 small handful fresh kale or spinach chopped
- 1 garlic clove minced
- Juice of ½ lemon
- ½ tsp Dijon mustard optional for extra tang
- Sea salt & black pepper to taste
Instructions
Instructions
- In a medium bowl, lightly mash the chickpeas with a fork, leaving some whole for texture.
- Add walnuts, green onions, kale (or spinach), and garlic. Mix well.
- Stir in lemon juice, Dijon (if using), salt, and pepper. Adjust seasoning to taste.
- Scoop the mixture into avocado halves.
- Serve immediately as a fresh, wholesome salad bowl.
Notes
Time-Saving Tips
- Use canned chickpeas for convenience.
- Prep the chickpea-walnut mixture in advance; store in the fridge for up to 3 days and stuff avocados just before serving.
- Double the recipe for easy meal prep or family lunches.
Grocery List
- Avocados (2)
- Chickpeas (1 can or 1 ½ cups cooked)
- Walnuts (½ cup)
- Green onions (2–3 stalks)
- Kale or spinach (1 handful)
- Garlic (1 clove)
- Lemon (1)
- Dijon mustard (optional)
- Sea salt & black pepper
Helpful Notes
- For extra protein, mix in hemp seeds or edamame.
- For crunch, add diced cucumber or celery.
- Works well stuffed into bell peppers or on a bed of greens.
Nutrition
Calories: 265kcalCarbohydrates: 17gProtein: 7gFat: 19gFiber: 8g
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