Avocados stuffed with creamy chickpea salad

Drain the chickpeas in a colander, rinse under cold running water, shake off the excess and transfer to a large bowl.

Add the Greek yogurt, finely chopped red onion, grated garlic, finely chopped red bell pepper, parsley and lemon juice; season with sea salt and black pepper and mix gently.

Choose avocados with just a bit of softness; unripe ones ripen overnight in a paper bag with a piece of fruit.

Halve the avocados lengthwise, remove the pit and scoop out some pulp with a spoon, leaving a thick layer to hold the shell together.

Mix the scooped avocado pulp into the chickpea salad gently so the chickpeas do not break.

Rub each avocado with a little lemon so it does not brown, fill generously with the salad and crack black pepper over the top. Serve at room temperature or chilled.