Photo courtesy of FoodFaithFitness

Welcome to 30 Days on a Mediterranean Diet, our new blog series! It’s no secret that eating the Mediterranean way helps with heart health and weight loss. But fast-paced modern living makes it hard to stick to any diet, which is why each 30 Days on a Mediterranean Diet post will feature a healthy Mediterranean recipe.

The combination of that unctuous smoky-char flavor from the grill with avocado and chickpeas is unreal (in a good way). Add nutty tahini and fresh cucumbers, and you have a full-bodied dish that’s equally as great for a snack as for a full meal.

And, not to mention, it’s loaded with nutrients you need like protein, fiber and vitamins A, C and K.* Who’s hungry?

Vegan Mediterranean Grilled Avocado Stuffed with Chickpeas & Tahini
From Food Faith Fitness
Makes 4 servings


1 (13oz) can of chickpeas, drained and rinsed
Pompeian Grapeseed Oil Spray (note: substitute with olive oil for a healthier choice)
1/2 tsp smoked paprika
Salt and pepper
2 large avocados
1/2 cup cucumber, diced (about half a large cucumber)
1/2 cup cherry tomatoes, cut into quarters
1 1/2 tbsp fresh lemon juice + additional for servings (about 1 large lemon)
2 tsps tahini
Cilantro, for garnish

Prep & Cook

  1. Preheat your grill to medium/high heat. The temperature gauge should read about 400 degrees fahrenheit once heated.
  2. Place the rinsed chickpeas onto a paper towel and dry well. Transfer to a small bowl, peeling off any of the papery skins that come lose while you dried the chickpeas. Spray the chickpeas generously with Pompeian Grapeseed Oil Spray or toss with olive oil, and then toss with the smoked paprika and a a few generous twists of salt and pepper.
  3. Place the chickpeas into the bottom of the grill basket into an even, flat layer. Place onto the grill and cook for 10 minutes. Then, spray the chickpeas again with Pompeian Grapeseed Oil Spray or toss with olive oil and stir around. Cook for another 10-12 minutes until lightly charred and crispy. Remove from heat and let cool.
  4. Cut the avocados in half, removing the pit. Scoop out the center of the avocado so you have a large, deep hole. Spray the avocados with Pompeian Grapeseed Oil Spray or brush it with olive oil and sprinkle with salt and pepper. Place, flesh-side down, onto the grill and cool until nice grill-marks form, about 5 minutes.
  5. While the avocados cook, mix the cucumber, tomatoes and lemon juice in a small bowl. Season with a pinch of salt and pepper.
  6. Divide the cucumber mixture between each avocado half, making sure to really stuff it into the center. Top each half with 1 tbsp of chickpeas and drizzle with 1/2 tsp tahini.
  7. Garnish with cilantro.

* Gunnars, Kris. 12 Proven Health Benefits of Avocado. Authority Nutrition. and Tremblay, Sylvie. Nutrients & Benefits of Chickpeas and Garbanzo Beans. SF Gate.