Grilled avocado with chickpeas and tahini

Name: Grilled avocado with chickpeas and tahini
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml each) Chickpeas; 3 TABLESPOONS Oil; 1 TABLESPOON Hoisin sauce; 2 large avocados; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Mint; 1/2 Cucumber; 125 g cherry tomatoes; 1/2 Lemon; 8 TSP Tahin (sesame paste)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

PREP TIME
1 30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml each) Chickpeas
3 TABLESPOONS Oil
1 TABLESPOON Hoisin sauce
2 large avocados
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Mint
1/2 Cucumber
125 g cherry tomatoes
1/2 Lemon
8 TSP Tahin (sesame paste)

Directions

1
Drain the chickpeas, rinse and drain. Heat 1 tablespoon of oil in a frying pan. Fry the chickpeas in it while turning about 5. After about 2 minutes add hoisin sauce, fry for another 3 minutes and remove. Halve the avocados and remove the seeds. Season with salt and pepper. Place on the grill with the flesh facing down and grill for about 5 minutes until "grill stripes" are visible.
2
Wash mint, shake dry. Pluck off leaves and chop finely, except for something to garnish. Wash and halve the cucumber, remove the core and cut into small cubes. Wash, clean and quarter the tomatoes. Mix cucumber, tomatoes, lemon juice and mint, season with salt and pepper.
3
Fill the avocado halves with 1 tbsp. tomato-cucumber salad, spread chickpeas on top and sprinkle each with 2 tsp. sesame paste. Arrange avocados on plates and sprinkle with remaining mint.