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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.
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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.
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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.
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4
Prepare desired sauce at this time.
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5
To serve, half avocados and remove pits. Top avocados with a generous squeeze of lemon juice, chickpeas, parsley, tomatoes, onion, and desired sauce.
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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.
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7
Cook over medium heat for 10 minutes, or until bubbly and warm.
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8
While beans are cooking, prepare any desired toppings.
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9
To serve, halve avocados and remove pits.
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10
Top avocados with a generous squeeze of lime juice, black beans, cilantro, onion, and desired sauce. Serve immediately.
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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.
