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!

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5 from 2 votes

Spicy Chickpea Avocado Cucumber Bites

Easy and refreshing spicy chickpea avocado cucumber bites. Garnish with fresh herbs and chipotle crema.

Course Appetizer

Cuisine American, nut-free, refined sugar-free, soy-free, vegan

Keyword avocado cucumber bites, spicy chickpea guacamole bites

Prep Time 15

Cook Time 10

Total Time 25

Servings appetizer servings

Calories 110kcal

Author Yup, it's Vegan

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

Stir the lemon or lime juice into the avocado, and season the avocado mash to taste with salt and pepper.
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.

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).

Nutrition

Comments

Elizabeth Gutierez says

April 13, 2019 at 13:16

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
  
  April 14, 2019 at 19:33
  
  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

January 18, 2018 at 16:14

There are so many amazing flavors going on in this recipe! We absolutely loved the.

Sarafina says

August 7, 2017 at 03:50

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
  
  August 7, 2017 at 09:48
  
  So glad to hear it and thank you for sharing!
  
Laura P. says

July 13, 2017 at 06:00

These look soooo good!