Name: Avocado Boats (2 Ways)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 (as a side, half as an entrée)
Ingredients: 4 ripe avocados ((halved // pits removed)); 1 15-ounce can chickpeas ((rinsed, drained and patted dry)); 3 Tbsp tandoori masala spice blend*; 1/4 tsp sea salt; 1 Tbsp avocado oil; 1 batch tahini sauce (or green chutney); Lemon juice; Fresh parsley ((chopped)); 6 baby tomatoes ((diced)); 1/4 medium red onion ((diced)); 1 15-ounce can black beans ((slightly drained // if unsalted, add 1/4 tsp sea salt per 1 can)); 1/2 tsp each cumin, garlic powder and chili powder; Lime juice; Fresh cilantro ((chopped)); 1/4 medium red onion ((chopped)); 3-4 Tbsp salsa ((or sub hot sauce)); Tortilla chips ((optional))