Mediterranean Stuffed Avocados

What to do

1. Let’s crisp up those chickpeas. Preheat oven to 400F. Dry chickpeas thoroughly between paper towels. Don’t worry if the skins start to fall off—they’ll get crispy in the oven. Spread onto a parchment-lined baking sheet. Drizzle olive oil onto chickpeas and sprinkle with a few generous pinches of salt. Spread them out on the pan as best as you can.
2. Roast 20 minutes, stirring and rotating pan halfway through. Chickpeas are ready when they’re golden brown and crispy. Transfer hot chickpeas to a bowl and toss with Za’atar and a few generous cracks of ground pepper. You will have extra leftover for snacking.
3. To prepare avocados, slice in half and discard the pits. Run a lemon wedge along to cut face to prevent browning. Scoop out the center of the avocado, where the pit was, to make a deeper cavity for all that good filling.
4. In a medium bowl, toss beets, cucumber, cherry tomatoes, red onion, olives, mint and lemon juice and zest. Season with a pinch of salt and pepper. Let the flavors meld together while you grill avocados.
5. Heat a cast-iron grill pan over medium-high heat. Brush the cut faces of each avocado half with olive oil. Place avocados cut-side down and cook until you see grill marks, 3-5 minutes.
6. Stuff each avocado half with prepared filling, making sure to pack it in well. Top each with crispy chickpeas, a drizzle of tahini and feta, if using.