1 cup cooked chickpeas
1 clove garlic, minced
1/2 cup grated carrot
1 green onion, thinly sliced
1/2 tsp extra virgin olive oil
1 1/2 tbsp lime juice
1 tsp coconut aminos
1 dash cayenne pepper
black pepper, to taste
1 large avocado
1/4 cup fresh coriander, roughly chopped
Roughly mash the chickpeas in a bowl using a strong fork, leaving about half of the chickpeas whole.
Stir in garlic, grated carrot, green onion, olive oil, lime juice, coconut aminos, cayenne pepper and black pepper.
Slice the avocado(s) in half, remove the pit and scoop out the flesh from each half with a spoon.
Dice the avocado flesh into small cubes. Mash half of the avocado into the chickpea mixture then gently fold in the rest along with the fresh coriander.
Spoon the mixture into the empty avocado skins and serve immediately
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