Buffalo Chickpea Bella Baked Avocado
Recipe type: entree, snack
Serves: 4 avocado halves
dairy, egg, soy, and gluten free, vegan
  • 1-2 tablespoons coconut oil
  • 2 small shallots, peeled and minced
  • 5-6 baby portobello mushrooms, quartered/sliced
  • 1 cup chickpeas, rinsed and peeled
  • ⅓ cup buffalo sauce
  • 2 large avocados
  • sea salt and pepper
  • 3-4 tablespoons goat cheese (vegan goat cheese recipe)
  1. In sauté pan over medium heat, combine shallots and mushrooms with coconut oil, sauté until softened.
  2. Add chickpeas and buffalo sauce, combine completely. Cook several minutes, stirring frequently until chickpeas are warmed through.
  3. Slice avocados lengthwise and remove pit. Salt and pepper the avocado halves. To create a larger space for filling, spoon out the avocado around the space left by the pit, enjoy as a snack as you prep and fill the avocados.
  4. Spoon the buffalo chickpea filling into the avocados, filling them full.
  5. Place on baking sheet, spoon small pieces of goat cheese around top of filling.
  6. Bake at 350 for 12-15 minutes. Serve immediately.
Recipe by spabettie at https://www.spabettie.com/buffalo-chickpea-bella-baked-avocado/