Baked Avocados with Rice and Chickpea Za'atar Filling
Prep time
Cook time
Total time
Serves: 3
  • 3 avocados
  • ⅔ cup (100g) of chickpeas (soaked or canned)
  • ½ cup (100g) of dry black rice
  • 8 cherry tomatoes (about 75g)
  • 1 garlic clove
  • 1 tablespoon of extra-virgin olive oil
  • 2 tablespoons of za'atar spice blend (see below)
  • 1 teaspoon of cumin
  • ½ teaspoon of paprika
  • ½ lemon
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • 1 pinch of chili flakes (optional)
  • 1 handful of parsley
  • freshly ground pepper
For the za'atar spice blend:
  • 4 tablespoons of toasted sesame seeds
  • 4 tablespoons ground sumac
  • 1 tablespoon of dried thyme
  • 1 teaspoon of ground cumin(optional)
  • 1 pinch of sea salt
For the za'atar spice blend:
  1. Heat the sesame seeds in a skillet over medium heat for a few minutes until they turn slightly brown. Remove from heat and let cool completely. Mix the sesame seeds with all the other spices and mix well. Store in an air tight container. Keeps for many months.
For the baked avocados with za'atar rice and chickpea filling
  1. Cook the rice according to package instructions.
  2. In the meantime, cut the cherry tomatoes into small pieces, finely chop the parsley, juice the lemon and mince the garlic. Add all ingredients except avocados to a bowl and mix well.
  3. Once the rice is ready, drain it and let it cool for a few minutes. Then add it to the other ingredients.
  4. Pre-heat the oven to 180°C.
  5. Cut the avocados in halves and remove some of the flesh to make room for the filling.
  6. Scoop about 2 tablespoons of the za'atar rice filling into each avocado half and place them into a baking dish.
  7. Cook the avocados for about 12 minutes and serve immediately.
Recipe by Heavenlynn Healthy at