Grilled Avocado With Chickpeas And Tahini Dressing



1 - Tahini dressing
0.25 Cup - Sesame tahini
0.25 Cup - Extra-virgin olive oil
2 Tablespoon - Each, tamari soy sauce and fresh lemon juice
2 Tablespoon - Water, plus extra, if needed
1 - Garlic clove, smashed and minced
1 Teaspoon - Peeled and grated ginger root
1 - Stuffed avocados
1 - X 14 oz (398 ml) can chickpeas
2 Tablespoon - + 1 tbsp (45 ml) grape seed oil
0.5 Teaspoon - Smoked paprika
0.5 Cup - Very finely diced unpeeled english cucumber
0.5 Cup - Quartered cherry tomatoes
3 - Avocados
1 Tablespoon - Extra-virgin olive oil


1. Place all Tahini Dressing ingredients in a small blender and whirl until smooth and creamy. Add a little more water, if needed to make it pourable. Transfer to a squeeze tube and refrigerate until ready to use. Can be refrigerated for several days.

2. Preheat barbecue to about 375 F (190 C). Rinse and drain chickpeas, pat dry with paper toweling. Slip off any papery skins, if desired. Transfer chickpeas to a bowl and toss with grape seed oil. Dust with smoked paprika, salt and pepper. Place in a grill basket or on a small baking tray, spreading out to an even thickness. Grill for about 15 minutes, stirring often, until chickpeas are golden and lightly crisped. Remove and transfer to a bowl to cool.

3. When chickpeas are cooled, gently toss together with finely diced cucumber and tomatoes in a bowl. Set aside. Can be made ahead and refrigerated.

4. Cut avocados in half and remove pits. Brush with extra-virgin olive oil. Place cut-side down on grill and cook until nice grill marks form, about 2 minutes. Give Tahini Dressing a quick shake and drizzle sauce over top of avocados and chickpeas. Serve immediately.

No of servings: Serves 6

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