Mexican Chickpea Avocado Boats

Avocados. I heart you. There’s seriously nothing you can’t do when you’ve got a couple avocados. They are on my grocery list every week. And good thing, because this week I didn’t feel much like cooking a big breakfast (or lunch) so I thought to myself, ‘what can I make that is easy, uses up those leftover chickpeas I had in my tacos the other night, and is healthy?’ Boom. Mexican Chickpea Avocado Boats. Done and done. So it works great if you have leftover chickpeas, but it’s really not all that difficult to make with fresh ones… and then you can just reverse the leftover process by having leftover chickpeas for your tacos later on or the next day! Now that’s great meal planning if you ask me.  Let’s rock this boat!

Mexican Chickpea Avocado Boats

Course: Breakfast, Main Course, Snack
Cuisine: Mexican
Servings: 1 Avocado lover
Prep time: 5 min
Cook time: 10 min
Total time: 15 min


  • 1 avocado
  • 1 15 oz can seasoned chickpeas (seasoning below)
  • salsa
  • sesame seeds
  • salt


  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp paprika


  1. Drain and rinse the chickpeas. Place the chickpeas in a medium bowl with the seasonings and mix to combine

  2. Drizzle some olive oil in a skillet heated to medium

  3. Add the chickpeas and cook for about 10 minutes

  4. While the chickepeas are cooking, take an avocado and cut in half vertically. Remove the pit and skin

  5. Stuff the holes of the avocados with chickpeas and then top with salsa and sesame seeds

Items from this recipe that you can purchase in my Vittle Shop:

sesame seeds
chili powder

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