Grilled Avocados with Crispy Chickpeas & Tahini Sauce

Grilled Avocados with Crispy Chickpeas & Tahini Sauce

10 mins
10 mins

Add grilled plants on the menu with this quick but delectable dish from plant-based chef @EatWithChrissy that combines avocado, chickpeas and a fresh tahini sauce..

Interested in exploring plant-based flavors? Check out our Planted series.


For the Avocados & Chickpeas

  • 2 ripe avocados, pitted and halved
  • 1 can of chickpeas, 15 ounces, rinsed, drained & dried
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon black lime seasoning
  • 1/2 teaspoon salt
  • dash of black pepper

For the Tahini Sauce

  • 2 tablespoons tahini
  • 4 tablespoons water
  • 1 teaspoon lemon juice
  • 1 teaspoon salt


Step 1 Of 7
Make your tahini sauce by combining tahini, water, lemon juice, and salt in a small bowl. Set aside.
Preheat your grill to 400°F and heat your side burner to medium heat.
Add olive oil to the pan on the side burner. Once heated, add chickpeas, smoked paprika, Cajun seasoning, black lime seasoning, salt, and pepper to the pan. Mix to coat chickpeas evenly. Cook for 5 minutes, until browned and crispy.
Scrape some of the surface of the avocado out to create a larger well for the chickpeas.
Brush avocados with a little bit of olive oil.
Place avocados face down on the grill. Cook for about 3 minutes, until further softened and beautiful char marks appear.
Scoop chickpeas into the center of avocados. Drizzle with tahini sauce and sprinkle with additional paprika. Enjoy!
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