Avocado stuffed with chickpea and cherry tomato salad

Ingredients

For 1 serving

• Avocado0.5
• Cooked chickpeas80 g
• Cherry tomatoes80 g
• Red onion0.1
• Lemon juice1 tablespoon
• Parsleyto taste
• Puffed corn cakes2
• Saltto taste

In season: June – September

Method

1. Rinse and drain the chickpeas, pat them dry and roughly mash them with a fork in a bowl.
2. Wash and dice the cherry tomatoes; peel the red onion and chop it very finely; chop the parsley.
3. Add the tomatoes, onion and parsley to the chickpeas and dress with the lemon juice and salt.
4. Halve the avocado, remove the stone and widen the hollow a little with a spoon, adding the scooped-out flesh to the salad; fill it with the chickpea salad and serve with the corn cakes.