Surprise Your Guests with This Memorial Day Recipe, Grilled Curry Stuffed Avocados

Now that Memorial Day is here, it's time to fire up the grill and enjoy an epic cookout with your family and friends as you celebrate the unofficial arrival of summer. This simple grilled appetizer is infused with spicy chickpea salad. It's also packed with essential nutrients including protein, fiber, and monounsaturated fats. So who could resist? 

INGREDIENTS

4 avocados halved and pits removed

2 tablespoon nutritional yeast optional, substitute with parmesan cheese if desired

Curry Roasted Chickpeas:

1 can chickpeas drained (or 1 ¼ cup cooked chickpeas)

1 tablespoon grapeseed oil

1 tablespoon curry powder

¼-1/2 teaspoon cayenne pepper I used ½ teaspoon

Add salt to taste

Salad:

2 medium tomatoes diced (about 1 cup)

½ large cucumber diced (about 1 cup)

¼ chopped fresh parsley 

1 lemon (zest & juice) 

INSTRUCTIONS: 

Curry Roasted Chickpeas: 

Step 1. Preheat the oven to 400ºF, the grill to medium heat.

Step 2. In a large bowl, combine chickpeas, curry powder, cayenne pepper, salt and oil. 

Step 3. Evenly spread the mixture on a baking sheet and bake until crispy (approx. 20 minutes)

Salad: 

Step 1. Toss to combine tomatoes, parsley, lemon zest and lemon juice, and cucumber in a large mixing bowl. 

Step 2. Transfer chickpeas to the mixing bowl and stir to combine. Set aside.

Avocados: 

Step 1. Grill avocados with its flesh against the grill and skin side up, and grill until grill marks appear (approx. 4-7 minutes) and transfer grilled avocados to dish. 

Step 2. Fill avocados with chickpea salad, then sprinkle with nutritional yeast.