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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.
Servings 4
Author Mary Papoulias-Platis
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2
cups
cooked chickpeas
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2
stalks celery, minced
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1/2
cup
minced bell pepper
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1/2
bunch of green onions, chopped
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1/2
cup
Greek yogurt
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2
tablespoons
fresh lemon
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2 -3
teaspoons
Dijon mustard
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2
tablespoons
chopped fresh parsley
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salt and pepper to taste
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1/4
cup
chopped Kalamata olives
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2
avocados
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Place the chickpeas in a medium bowl.
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Add the celery, red pepper, green onions, yogurt, lemon juice, mustard, parsley and olives.
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Season with salt and pepper.
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Halve the avocados and remove the pits.
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Divide the filling evenly with the chickpea mixture.
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Sprinkle with lemon juice and pomegranate seeds.