Grilled avocado with chickpeas and tahini

Ingredients for 4 servings:

• 425 ml chickpeas (from the can)
• 1 tbsp hoisin sauce
• 3 tbsp oil
• 2 large avocados
• 125 g cherry tomatoes
• ½ cucumber(s)
• 2 sprigs of mint
• 8 tbsp tahini (sesame paste)
• ½ lemon(s)
• some salt and pepper
• some pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian

Drain the canned chickpeas, rinse thoroughly, and allow to drain. Fry the chickpeas in a pan with 1 tablespoon of oil, stirring constantly, for about 5 minutes. Add the hoisin sauce after about 2-3 minutes and fry for another 3 minutes, then remove from the pan. Halve the avocados, remove the pit, and season with salt and pepper. Place the halves, skin-side up, on a grill for about 5 minutes to allow the grill marks to add a roasted flavor to the flesh. To fill the avocados, wash the mint and pick off the leaves. Set aside a few leaves for garnish, then finely chop the rest. Halve the cucumber, remove the seeds, and finely dice the cucumber. Quarter the tomatoes and mix with the cucumber, lemon juice, mint, and a little salt and pepper. Fill each avocado half with 1 tablespoon of the tomato-mint mixture and add chickpeas, if desired. Drizzle with 2 tablespoons of tahini. Sprinkle with the remaining mint and enjoy.