Whip up a batch of blackened chickpeas and use them to make these delicious spicy chickpea avocado cucumber bites! This is a bite-sized summery appetizer that is very refreshing.
I was originally inspired to make this after coming across Closet Cooking’s blackened shrimp avocado cucumber bites. I replaced the shrimp with an ingredient that’s cheaper, easier to cook, and just as tasty: the almighty garbanzo bean. Use my blackened chickpea recipe or your own favorite crispy pan-fried or roasted chickpeas to top these little pieces of cucumber heaven.
As for the rest of this appetizer, it simply consists of sliced cucumber rounds, topped with mashed avocado (or guacamole if you please), an optional drizzle of chipotle crema or chipotle mayo, and sprinkled with fresh herbs (parsley, basil, or chives are all great here).
If you’re serving these chickpea avocado cucumber bites to a crowd, just be a little more judicious with the chipotle drizzle than I was in the photos. Happy eating!
Spicy Chickpea Avocado Cucumber Bites
Easy and refreshing spicy chickpea avocado cucumber bites. Garnish with fresh herbs and chipotle crema.
Ingredients
- 1 avocado mashed well (or substitute about 4 oz. prepared guacamole)
- 1 tsp lemon or lime juice (omit if using guacamole)
- salt and pepper to taste (omit if using guacamole)
- 2 cucumbers cut into thick slices
- 1/2 recipe blackened chickpeas (or other spicy roasted or fried chickpeas of choice)
- 2 tbsp chipotle crema (optional) (or vegan chipotle mayo)
- 3 tbsp chopped fresh parsley or other herbs for garnish
Instructions
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Stir the lemon or lime juice into the avocado, and season the avocado mash to taste with salt and pepper.
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Onto each cucumber slice, spread a small amount of avocado mash, and press a small handful of spicy chickpeas into the avocado. If using, drizzle lightly with chipotle crema or vegan chipotle mayo. Garnish with fresh parsley.
Recipe Notes
This recipe is best served with the cucumber and avocado cold. You can prep the cucumber slices, chopped herbs, and crema in advance. Keep the avocado in the refrigerator until time to prepare the mash. Top with freshly-cooked, or room temperature, spicy chickpeas.
NUTRITION: Nutrition facts exclude the blackened chickpeas (that recipe includes its own separate nutrition facts).
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Elizabeth Gutierez says
I haven’t tried this recipe yet but I’d like to! Will the chickpeas be okay if I cook them the day before? I want to make this recipe for Easter, but I live 4 hours away from my family and will need to prep everything the day before.
Shannon @ Yup, it's Vegan says
Hi Elizabeth, the chickpeas should still be yummy if made in advance, although they may not be quite as crispy. They don’t become unpleasant or anything though, just more chewy than crispy.
Kalley says
There are so many amazing flavors going on in this recipe! We absolutely loved the.
Sarafina says
Made this for a barbecue I had to go to the other day, it was a hit! I share this recipe on my fb page and with my other vegan friends. The flavours were great together and it makes you beautiful presentation for dinner parties.
Shannon @ Yup, it's Vegan says
So glad to hear it and thank you for sharing!
Laura P. says
These look soooo good!