Grilled avocado with ancient salt and chickpeas

Prep Time:

15 Minuten

Cook Time:

15 minutes

Cooling Time:

–

Servings:

Ingredients

1 Dose chickpeas
4 avocados
150 g cherry tomatoes
1/2 cucumber
2 EL tahini
3-4 EL vegetable stock
3 TL lemon juice
3 EL vegetable oil
SALDORO ancient salt
Pepper
2 EL mixed herbs

Instructions

Drain and rinse the chic Oriental grill kpeas
Halve the avocados and remove the seeds
Wash tomatoes and cut into small pieces
Wash the cucumber, cut it lengthwise in four, then cut into slices, add salt and let it soak for about 5 minutes, before draining
For the tahini sauce, mix the broth with lemon juice and 1 tbsp. of oil, season with SALDORO ancient salt and pepper
Roast chickpeas in a grill dish on the grill for about 5-8 minutes
For the filling, mix the chickpeas with the tomatoes, cucumber and herbs
Coat the avocado halves with the remaining oil, season with SALDORO ancient salt and pepper. Place the cut surface on the grill on a mild heat for about 3-5 minutes.
Add some chickpea mixture to the avocados, drizzle with the sauce, sprinkle with SALDORO ancient salt and serve with the remaining chickpea mixture.

Our recommendation:

SALDORO^® Ancient Mill Salt Bag 600 g

SALDORO coarse ancient mill salt with no additives. The rock salt is 250 million years old and comes from salt deposits in northern Germany. The re-sealable stand-up pouch is particularly convenient for refilling salt mills.

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