Mediterranean Chickpea Tahini Grilled Avocados

Preheat grill to medium/high heat. The temperature gauge should read about 400ºF once heated.

Place rinsed chickpeas onto a paper towel and dry well. Transfer to a small bowl, peeling off any of the papery skins that come loose while you dried the chickpeas. Spray chickpeas generously with grapeseed oil and toss with smoked paprika and salt and pepper.

Place chickpeas into the bottom of the grill basket in an even, flat layer. Place on grill and cook for 10 minutes. Spray chickpeas again with grapes oil and stir. Cook for another 10–12 minutes until lightly charred and crispy. Remove from heat and let cool.

Cut avocados in half, removing the pit. Scoop out center of avocado so you have a large, deep hole. Spray the avocados with grapeseed oil and sprinkle with salt and pepper. Place, flesh-side down, onto grill and cool until nice grill marks form, about 5 minutes.

While avocados cook, mix cucumber, tomatoes and lemon juice in a small bowl. Season with a pinch of salt and pepper. Divide cucumber mixture between each avocado half, making sure to really stuff it into the center. Top each half with 1 tablespoon chickpeas and drizzle with 1/2 teaspoon tahini. Garnish with cilantro and devour.

Note: * You will not use all of the chickpeas in this recipe, only about 1/3 of the can. But, it’s easier to just grill the whole can and then snack on the extra crispy chickpea goodness!