Step 1

Combine first chickpeas, 1/4 tsp salt, cucumbers, cilantro, lemon juice and olive oil in the food processor Pulse 5-6 times until well combined

Step 2

Transfer to bowl, add corn and mustard and mix well

Step 3

Remove the pit from the avocado halves, squeeze lemon on each one and sprinkle some salt

Step 4

Fill each avocado half with about 3 tablespoons of chickpea filling. Drizzle sriracha to taste and serve immediately.