Avocado Chickpea Breakfast Boats (Print View)

Creamy avocado halves packed with zesty chickpea salad and herbs for a fast, nutritious breakfast.

# Components:

→ Main

01 - 1 ripe avocado, halved and pitted
02 - 1/2 cup canned chickpeas, drained and rinsed

→ Salad Mix

03 - 1 tablespoon red onion, finely diced
04 - 1 tablespoon fresh cilantro or parsley, chopped
05 - 1 tablespoon cherry tomatoes, diced
06 - 1 tablespoon cucumber, diced

→ Dressing

07 - 1 tablespoon lemon juice
08 - 1 teaspoon olive oil
09 - 1/4 teaspoon ground cumin
10 - Salt and pepper, to taste

# Directions:

01 - Using a spoon, scoop out a small amount of avocado flesh from each half to enlarge the cavity. Dice the removed avocado and set aside.
02 - In a mixing bowl, combine chickpeas, reserved diced avocado, red onion, cherry tomatoes, cucumber, and fresh herbs.
03 - In a separate small bowl, whisk lemon juice, olive oil, ground cumin, salt, and black pepper until well blended.
04 - Pour dressing over the chickpea mixture and stir gently until evenly coated.
05 - Generously spoon the salad into the prepared avocado cavities.
06 - Finish with extra fresh herbs or a dash of paprika if desired. Serve immediately.

# Expert Advice:

01 -
  • Easy to prepare with basic pantry and fresh staples
  • Naturally vegan and gluten-free for a fuss-free breakfast
  • Packed with protein fiber and healthy fats to keep you full
  • Incredibly versatile for endless topping combinations
02 -
  • Loaded with plant-based protein and healthy fats
  • Fiber-rich breakfast that keeps you satisfied until lunch
  • Conveniently gluten-free and adapts for many allergies
03 -
  • Always use freshly squeezed lemon or lime juice for the brightest flavor
  • If prepping for a group double or triple the chickpea salad
  • Store extra filling in a jar for topping toast or salads throughout the week
  • Never skip rinsing canned chickpeas as it removes excess salt and improves both taste and texture
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