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Grilled avocado with spiced chick peas

Grilled avocado with spiced chick peas


This simple vegan side is packed with spice and texture, from the chargrilled avocado to the crunchy pan-fried chick peas

  • Feeds 6 Feeds 6
  • Ready in 15 minutes

Each serving contains

  • Energy
    1057kj 248kcal
  • Fat
    Med 28%
  • Saturates
    Med 19%
  • Sugar
    Low 2%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 10g

Bring Co-op to your front door

Big Bag Option


  • 2 tbsp Co-op extra virgin olive oil 2 tsp smoked paprika
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • 2 large garlic cloves, crushed
  • 1 small red onion, finely chopped
  • 400g can Co-op chick peas, drained, rinsed and patted dry
  • 3 ripe avocados, halved
  • 4 tbsp unsweetened soya yogurt alternative or dairy-free coconut yogurt
  • 1 lemon, 1/2 zested and juiced, and 1/2 cut into wedges
  • Handful flat leaf parsley, roughly chopped


  1. Fire up the barbecue
  2. Toss together 1 tbsp oil, 1 1/2 tsp smoked paprika, the cumin seeds, 1 tsp ground coriander, 1 garlic clove, the red onion and the chick peas
  3. Place a heavy frying pan on the barbecue
  4. Add the chick pea mix and fry for 8-10 mins, tossing occasionally, until crisp and fragrant
  5. Remove from the heat, season, then lightly crush with the back of a fork
  6. Brush the cut side of the avocado halves with the remaining 1 tbsp oil and place, flat side down, onto the barbecue for 3-5 mins, until charred
  7. Meanwhile, make the dressing by mixing together the yogurt alternative or coconut yogurt, lemon juice, remaining garlic clove, ground coriander and smoked paprika, until evenly combined
  8. Put the charred avocados on a serving platter and fill the stone holes with the chick pea mix, scattering any extra over the top
  9. Drizzle with the dressing and serve garnished with the parsley, and lemon zest and wedges