5 from 1 vote
Garden Herb Stuffed Tomatoes with 'Creamy' Avocado Drizzle
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Gluten-Free, Dairy-Free
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 365 kcal
Author: Amie Valpone
  • 1 15.5 ounce BPA free can chickpeas, drained and rinsed
  • 4 Tbsp. extra-virgin olive oil plus more for drizzling and serving
  • Sea salt and freshly ground black pepper to taste
  • Pinch crushed red pepper flakes
  • Pinch garlic powder
  • 1 tsp. dried oregano
  • 4 slices gluten-free whole grain bread
  • 4 large tomatoes stems removed
  • 'Creamy' Avocado Drizzle Recipe Below
  • 2 large scallions thinly sliced and trimmed
  • 1 large green bell pepper seeded and finely diced
  • Pinch of fresh lemon zest
  • Handful fresh arugula
  • Handful finely chopped fresh basil
  • Handful finely chopped fresh cilantro
  • Handful finely chopped fresh parsley
  • 1 Tbsp. sesame seeds optional
'Creamy' Avocado Drizzle Recipe
  • 1 large ripe avocado peeled, pitted and diced
  • 1/2 cup Silk Unsweetened Plain Almondmilk plus more if needed
  • Sea salt and freshly ground pepper to taste
  1. Sauté the chickpeas in a large skillet with 1-2 Tbsp. olive oil, salt, pepper, crushed red pepper flakes, garlic powder and dried oregano over high heat; shaking the pan for 5 minutes or until golden brown and toasted.
  2. Preheat the oven to 350 degrees F.
  3. Using a sharp knife, cut 4 slices of bread into 15 tiny cubes and toss with 2 Tbsp. olive oil, salt and pepper; transfer to a rimmed baking sheet and bake for 12 minutes or until golden brown.
  4. Using a sharp knife, cut a hole in the center of each tomato; transfer the tomatoes to a rimmed baking sheet lined with parchment paper and drizzle with a splash of olive oil.
  5. Bake tomatoes at 350 degrees F for 10 minutes.
  6. Meanwhile, make the 'Creamy Avocado Drizzle' by pureeing the avocado, Almond milk, sea salt and pepper in a high speed blender; puree until smooth. Add more almond milk if you'd like a thinner consistency.
  7. Remove the tomatoes from the oven and stuff with sauteed chickpeas, scallions, diced bell pepper, lemon zest, arugula, fresh herbs and drizzle of the avocado sauce. Garnish with sesame seeds. Drizzle with a splash of olive oil if needed.
  8. Serve immediately.
Nutrition Facts
Garden Herb Stuffed Tomatoes with 'Creamy' Avocado Drizzle
Amount Per Serving
Calories 365
* Percent Daily Values are based on a 2000 calorie diet.