Avocados stuffed with chickpea salad

Avocados stuffed with chickpea salad

INGREDIENTS
Yoghurt and tahini sauce:
1/3 cup plain yoghurt
2 tablespoons of tahini
2 tablespoons of lemon juice
2 tablespoons of water
1/2 tablespoon of liquid honey
1 clove garlic minced
Stuffed lawyers:
1 can (14 oz / 398 ml) chickpeas, drained and rinsed
1/2 cup diced cucumber
1/2 cup cherry tomatoes cut in half
1 small chopped shallot
1 1/2 tablespoons fresh chopped cilantro
lemon juice
salt and pepper

PREPARATION
Preparation of the sauce

1. In a bowl, combine yoghurt, tahini, lemon juice, water, honey and garlic. Salt and pepper. Book.

Preparation of stuffed avocados

2. In another bowl, mix chickpeas, cucumber, cherry tomatoes, shallot and cilantro. Salt and pepper. Cut 2 large avocados in half, pit them and remove 1 tbsp. to tab (15 ml) of flesh. Brush avocados with lemon juice, then garnish with chickpea salad and reserved tahini sauce.