Easy savory and sweet avocado boats filled with spiced chickpeas and a chunky strawberry salsa. Perfect for brunch or an appetizer—pair with a crisp Bourgogne Aligoté.
Hello!
I recently replaced a camera when my Canon’s LCD stopped working, which gave me a chance to try new settings and shoot fresh recipes. One of my favorites from that session is these Sweet & Savory Avocado Boats with Strawberry Salsa and a glass of Bourgogne Aligoté. They’re bright, simple, and ideal for a spring brunch or a light appetizer.
Each avocado half becomes a little boat: a creamy base, a layer of warm spiced chickpeas, and a spoonful of juicy strawberry salsa. The contrast of creamy, savory, spicy, and sweet makes every bite interesting.
Strawberries and avocado are a combo I love; you might have seen them together in other recipes on the blog. Here they make a vivid, unexpected topping that brightens the richness of avocado.
Choose ripe but firm avocados so the halves hold their shape. Overripe fruit can collapse and turn brown inside, which affects both texture and appearance. For serving, I leave the flesh in the shell so the boats are easy to plate and eat.
The first stuffing layer is savory chickpeas. Pan-toasted chickpeas dressed with a little oil (or vegetable broth for oil-free) and seasoned with cumin, garlic powder, and chili powder make a protein-packed, slightly crunchy base. If you want a different flavor, try a Tandoori Masala blend, or substitute black beans or quinoa if chickpeas aren’t your thing.
On top goes a fresh strawberry salsa—one of my current obsessions. This salsa is quick and uses just strawberries, red onion, cilantro, lime, Himalayan sea salt, and optionally a touch of maple syrup. Let it marinate at least 30 minutes so the citrus softens the strawberries and creates a juicy salsa. Adjust lime for brightness, maple for extra sweetness, and salt to taste.
The wine I paired these with is a Bourgogne Aligoté—light, crisp, and herbaceous, with stone fruit notes that complement both the creamy avocado and the bright strawberry salsa. Its acidity balances the richness and adds a refreshing finishing touch.
These avocado boats are best served fresh, so prepare only what you plan to eat right away. The strawberry salsa stores well in the refrigerator for several days, so you can make the salsa ahead and assemble boats when you’re ready. They also make a lovely salad or bowl topping if you want to enjoy the flavors in a different way.
If you make these, I’d love to see your photos—tag me on Instagram and use the hashtag from the post to share your version.
Enjoy!
Sweet & Savory Avocado Boats with Strawberry Salsa + Bourgogne Aligoté
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- Author: Flora & Vino
- Total Time: 40 mins
- Yield: 3-4 servings
- Diet: Vegan
Description
Easy savory and sweet avocado boats filled with spiced chickpeas and a chunky strawberry salsa. Serve with a glass of Bourgogne Aligoté.
Ingredients
Avocado Boats
- 3–4 ripe avocados
Savory Chickpeas
- 1 15-oz can chickpeas, drained and rinsed
- Drizzle of avocado oil (or vegetable broth for oil-free)
- 1/2 tsp each cumin, garlic powder, and chili powder
Strawberry Salsa
- Juice from 1 medium lime
- 1 tsp maple syrup (optional)
- 1 pint strawberries, hulled and diced
- ½ small red onion, chopped
- ½ cup chopped fresh cilantro
- Himalayan sea salt, to taste
For serving
- 1 bottle Bourgogne Aligoté (or your preferred crisp white)
Instructions
- Combine diced strawberries, cilantro, and red onion in a bowl. Add lime juice, optional maple syrup, and salt. Toss and taste—adjust lime, maple, or salt as needed.
- Let the salsa marinate for at least 30 minutes; store any leftovers in an airtight container in the fridge for up to 3 days.
- Heat chickpeas in a saucepan with a drizzle of avocado oil (or broth). Season with cumin, garlic powder, chili powder, and a pinch of salt. Cook about 10 minutes until lightly browned and slightly crisp.
- Halve avocados and remove pits. Top each avocado half with warm chickpeas, spoonfuls of strawberry salsa, extra cilantro, and a squeeze of lime.
- Serve each avocado boat with a spoon as an appetizer or snack. Alternatively, scoop the avocado into salads or grain bowls as a garnish.
- Enjoy with a chilled glass of Bourgogne Aligoté.
Notes
Recipe adapted from Minimalist Baker.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Appetizer, Entree
- Method: Stovetop & Fresh Assembly
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free
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