Chickpea Salad-Stuffed Avocado

Place 1 cup chickpeas in a medium bowl; use a fork to partially mash the chickpeas. Add ½ cup yogurt, 1 tablespoon lemon juice, 1 tablespoon oil, 1 teaspoon mustard, ¾ teaspoon salt and ½ teaspoon pepper; stir until creamy.

Scoop enough flesh from the avocado halves to create a cavity for filling, leaving a ¼-inch border around the edges to help maintain their shape. Add the avocado flesh to the chickpea mixture. Brush the cut sides of the avocado halves with the remaining 1½ teaspoons lemon juice. Add the remaining chickpeas, ½ cup each cucumber, tomatoes and feta, ¼ cup onion and 1 tablespoon dill to the chickpea mixture; stir until well combined.

Divide the chickpea salad evenly among the avocado halves, mounding generously. Garnish with additional dill, if desired. Recipe developed by Marianne Williams