Avocado Boats (2 Ways)

1. 1

   FOR CHICKPEAS: Heat a large skillet over medium heat. While it heats, add drained/dried chickpeas to a mixing bowl and toss with sea salt and masala spice blend.

2. 2

   Once skillet is hot, add oil and chickpeas to pan and saute, stirring frequently, until slightly crispy and browned - about 8-10 minutes. If browning too quickly, turn down heat.

3. 3

   Once the chickpeas are browned and fragrant, remove from heat and set aside to cool. Taste and adjust seasonings as needed, adding more salt and masala spice as desired.

4. 4

   Prepare desired sauce at this time.

5. 5

   To serve, half avocados and remove pits. Top avocados with a generous squeeze of lemon juice, chickpeas, parsley, tomatoes, onion, and desired sauce.

6. 6

   FOR BLACK BEANS: Add slightly drained black beans to a small saucepan and season with cumin, garlic powder, and chili powder. Stir to combine.

7. 7

   Cook over medium heat for 10 minutes, or until bubbly and warm.

8. 8

   While beans are cooking, prepare any desired toppings.

9. 9

   To serve, halve avocados and remove pits.

10. 10

    Top avocados with a generous squeeze of lime juice, black beans, cilantro, onion, and desired sauce. Serve immediately.

11. 11

    *Buy Tandoori Masala blend at Whole Foods. If you can't find it blend: 3 tbsp cumin, 2 tbsp garlic powder, 2 tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom.

* Per serving · 4 servings · Values may vary.