Grilled Avocado, Herbs & Chickpea Crumble
by
Bruno Braselli
This is a nice option for a plant-based appetizer that anyone can make at home. The combination of the charred exterior of the grilled avocado, the creaminess of the interior, the acidity and freshness of the seasoned herbs, and the crunch of the chickpeas makes this a fun option for the palate. It also looks great on a white plate, and if you choose your avocados right, it has a very appropriate size for a first course.
The key here is to choose the avocados correctly. You want them to be firm enough so you can grill them, but not too firm. Otherwise, its uncomfortable to cut through them.
- Level
Intermediate
- Cooking
55m
- Overral
1h+
- Ready
Chive
¼ bunchExtra Virgin Olive Oil
2tbspLemon
1Dill
to tasteMint
to tasteCoriander
to tasteRed Chili Flakes
to tasteSalt
to taste
Chickpea Crumble
Soaked Overnight Chickpea
¼ cupBay Leaf
1Garlic
1 cloveSesame Seed
½tbspExtra Virgin Olive Oil
½tbspVegetable Oil
for fryingSalt
½tbsp
Avocado Purée
Avocado
½Lime Juice
1tbspCoriander
6 leavesExtra Virgin Olive Oil
1tbspSalt
to tasteWater
1tbsp
Grilled Avocado
Avocado
1½Extra Virgin Olive Oil
to tasteVegetable Oil
1tspSalt
to taste
Equipment
Food Processor
Hand Blender
Cast-Iron Skillet
Chive
¼ bunchExtra Virgin Olive Oil
2tbspLemon
1Dill
to tasteMint
to tasteCoriander
to tasteRed Chili Flakes
to tasteSalt
to taste
Chickpea Crumble
Soaked Overnight Chickpea
¼ cupBay Leaf
1Garlic
1 cloveSesame Seed
½tbspExtra Virgin Olive Oil
½tbspVegetable Oil
for fryingSalt
½tbsp
Avocado Purée
Avocado
½Lime Juice
1tbspCoriander
6 leavesExtra Virgin Olive Oil
1tbspSalt
to tasteWater
1tbsp
Grilled Avocado
Avocado
1½Extra Virgin Olive Oil
to tasteVegetable Oil
1tspSalt
to taste
Equipment
Food Processor
Hand Blender
Cast-Iron Skillet
Grilled Avocado, Herbs & Chickpea Crumble
Bruno Braselli
Drain ¼cup of chickpeas that were soaked overnight. Transfer to a medium saucepan and add ½tbsp of salt
Add 1 bay leaf, 1 smashed garlic clove, and enough water to cover the chickpeas. Cook over medium heat for 15m until the chickpeas are soft
Drain the cooked chickpeas. Let it sit to dry before frying
Preheat the vegetable oil over medium heat. Add the chickpeas and fry until golden brown. Remove from the heat and drain the oil
Let the chickpeas cool down and crush them in a food processor to obtain a sandy texture. Leave some bigger pieces to create a contrast in texture
Toast ½tbsp of sesame seeds on a hot skillet over medium heat
Mix the toasted sesame seeds with the crushed chickpeas and season with ½tbsp of extra virgin olive oil. The chickpea crumble is ready
Add ½ avocado, 6 coriander leaves, 1tbsp of water, and 1tbsp of lime juice to a tall container. Mix with a hand blender until smooth
Add 1tbsp of extra virgin olive oil. Blend until homogeneous and adjust the seasoning with salt to taste. The avocado purée is ready
Cut in half and deseed 1½ avocado
Scoop the avocado out of the skin. Careful not to damage the pulp
Preheat a cast iron skillet on high heat and grease it with 1tsp of vegetable oil
Add extra virgin olive oil and salt to taste to the avocado
Add them to the skillet with the flat side down and grill them until charred
Flip the avocados and turn off the heat. Leave them in the skillet for 2-3m to slightly cook on the other side. The grilled avocado is ready
Finely chop ¼bunch of chives
Transfer the chives to a ramekin, add salt and red chilli flakes to taste
Add 2tbsp of extra virgin olive oil and lemon zest to taste
Make a bed on the serving plate with about 1tbsp of the Chickpea Crumble and place the Grilled Avocado on top
Drizzle with the seasoned chives and add a little more of the chickpea crumble
Garnish with cilantro, dill and mint leaves to taste
Add 1tbsp of the Avocado Purée on the side. The grilled avocado, herbs & chickpea crumble is ready
Enjoy!