Avocado Salad Stuffed with Chickpeas and Yogurt

by Mary Papoulias-Platis

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My dear friend and fellow blogger Mimi Holtz, from Mimi Avocado met us at the door for our weekly meeting with a bag filled of fresh Reed Avocados from her ranch. They happen to be my favorite  avocados of all because of their buttery and creamy texture. Reeds have a very short season, so take a look at your local farmers’s market and snatch up a few for yourself or you will miss them!

I took two of my favorite flavors, beans and Greek yogurt and developed this fall salad for my Monday meal and for Meatless Mondays. It’s a great refreshing dish that can be served for lunch or for a quick side. Besides we all can use a healthy kick to start our week off with. And an added plus, chick-peas are fortified with protein and fiber. Try to keep at least two cans of chickpeas in your pantry for last minute ideas like this one, and change it up with berries, fresh tomatoes, or roasted vegetables.

 Melissa’s sent me lovely fall fruit this week to use in my posts, so I included them in my avocado recipe for a touch of a pomegranate twist!

Avocado Salad Stuffed with Chickpeas and Yogurt
Try stuffing your avocados and make this a healthful lunch or side for your family! Change it up by adding berries, tomatoes, or roasted vegetables.
Recipe type: Salad
Serves: 4
  • 2 cups cooked chickpeas
  • 2 stalks celery, minced
  • ½ cup minced bell pepper
  • ½ bunch of green onions, chopped
  • ½ cup Greek yogurt
  • 2 tablespoons fresh lemon
  • 2 -3 teaspoons Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste
  • ¼ cup chopped Kalamata olives
  • 2 avocados
  1. Place the chickpeas in a medium bowl.
  2. Add the celery, red pepper, green onions, yogurt, lemon juice, mustard, parsley and olives.
  3. Season with salt and pepper.
  4. Halve the avocados and remove the pits.
  5. Divide the filling evenly with the chickpea mixture.
  6. Sprinkle with lemon juice and pomegranate seeds.


If you haven’t used pomegranates before, try using these arials (the seeds) from the fruit in this convenient ready to go package from Melissa’s.


If you would like more information on the Reed avocado you may want to take a look at a previous post I wrote on this particular fruit.

© 2013 – 2017, Mary Papoulias-Platis. All rights reserved.

{ 7 comments… read them below or add one }

1 Laura @ Family Spice

Ok, you didn’t tell me Melissa’s sent you pomegranate, too! That would last maybe ONE day in my house!

2 Mary Papoulias-Platis

All gone at my house ~ snacking…

3 loulou

Ηi from Greece! I just discovered your blog and loved your recipes!Especially this one with the avocado and chickpeas. I have them both(and we have a pomegranate tree in the garden) so I might give it a try at dinner.
Nice to meet you

4 Dorothy at Shockingly Delicious

Yum on the Reed avos!

5 Lizthechef

I am hanging on to one 1/4 left of my Reeds – your recipe looks lovely. Thanks, Mimi!

6 Lisa @ Whisk & Cleaver

What a pretty way to use Mimi’s avocados! I ended up smearing mine on toast with sea salt, my favorite lunch.

7 Mary Papoulias-Platis

Lisa that is my favorite way as well, with salt and pepper on a sandwich! But chickpeas are delicious and easy to make into salads such as this one!

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