Step 1

Drain the can of chickpeas into a colander and rinse under cold water, then shake off any excess water and transfer into a large bowl

Step 2

Add in the Greek yogurt, the red onion finely chopped, the red bell pepper finely chopped and the chopped parsley, finely grate in the garlic and squeeze in the lemon juice, then season everything with sea salt & black pepper and gently mix together until well mixed

Step 3

Cut the avocados in half lengthwise, remove the pits, using a spoon scoop out a little bit of the pulp, just to make the hole bigger, rub the avocados with lemon

Step 4

Add the removed pulp from the avocado into the chickpea salad and gently mix it in

Step 5

Stuff each avocado with the chickpea salad and then crack in some black pepper over each one, serve at room temperature or chilled, enjoy!