Chickpea-Stuffed Avocados

Makes 4 servings

1 can (14.5 ounces) chickpeas (garbanzo beans), rinsed and drained
1 small red bell pepper, finely chopped
1/2 small red onion, peeled and minced
2 tablespoons purchased Italian dressing
Sea salt
Freshly ground pepper
2 large Hass avocados, halved lengthwise and pitted
Fresh snipped basil

Combine chickpeas, bell pepper, onion, and dressing in a bowl; add salt and pepper to taste. Spoon into avocado halves and top with snipped basil.

TD&N Nutrient Analysis: Calories: 316; Total Fat: 18 g; Saturated Fat: 3 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 11 g; Cholesterol: 0 mg; Sodium: 437 mg; Carbohydrates: 35 g; Fiber: 12 g; Protein: 7 g

Recipe by David Feder, RD; photo by Gary Dolgoff for Today’s Diet & Nutrition