Avocado Salad Stuffed with Chickpeas

by Mary Papoulias-Platis

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I took two of my favorite flavors, beans and Greek yogurt and developed this Fall salad, Avocado Salad Stuffed with Chickpeas.  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 farmer’s market and snatch up a few for yourself or you will miss them! It’s a refreshing dish that can be served for lunch or for a nice side dish. Besides, we can use a healthy kick to start off to the week. And the added plus of the chick-peas are fortified with protein and fiber. Try to keep two cans of chickpeas in your pantry for last  minute ideas like this one. You can change up this recipe by using 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!

Stuffed avocado with chickpeas


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.
Course Salad
Cuisine California Greek
Keyword avocado, chickpeas, salad, yogurt
Servings 4
Author Mary Papoulias-Platis


  • 2 cups cooked chickpeas
  • 2 stalks celery, minced
  • 1/2 cup minced bell pepper
  • 1/2 bunch of green onions, chopped
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh lemon
  • 2 -3 teaspoons Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste
  • 1/4 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.

Avocados with pomegranate arials













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.

Stay Strong, Eat Avocados!


Avocado Lovers here are more recipes!

Greek Avocado Ceviche

Grapefruit and Avocado Cabbage Slaw

California Avocado Salsa with Jicama Chips

© 2013 – 2022, 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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