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1
Preheat grill to medium/high heat.
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2
The temperature gauge should read about 400 degrees F once heated.
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3
Place rinsed chickpeas onto a paper towel and dry well.
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4
Transfer to a small bowl, peeling off any of the papery skins that come loose while you dried the chickpeas.
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5
Spray chickpeas generously with grapeseed oil and toss with smoked paprika and salt and pepper.
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6
Place chickpeas into the bottom of the grill basket in an even, flat layer.
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7
Place on grill and cook for 10 minutes.
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8
Spray chickpeas again with grapes oil and stir.
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9
Cook for another 1012 minutes until lightly charred and crispy.
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10
Remove from heat and let cool.
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11
Cut avocados in half, removing the pit.
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12
Scoop out center of avocado so you have a large, deep hole.
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13
Spray the avocados with grapeseed oil and sprinkle with salt and pepper.
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14
Place, flesh-side down, onto grill and cool until nice grill marks form, about 5 minutes.
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15
While avocados cook, mix cucumber, tomatoes and lemon juice in a small bowl.
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16
Season with a pinch of salt and pepper.
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17
Divide cucumber mixture between each avocado half, making sure to really stuff it into the center.
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18
Top each half with 1 tablespoon chickpeas and drizzle with 1/2 teaspoon tahini.
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19
Garnish with cilantro and devour.
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20
Note: * You will not use all of the chickpeas in this recipe, only about 1/3 of the can.
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21
But, its easier to just grill the whole can and then snack on the extra crispy chickpea goodness!
