4 medium avocados
Juice of 2 limes
Sea salt to taste
1 tsp maple syrup
1 1/2 cups (packed) shredded curly kale
1 sweet bell pepper, diced
1/2 cup zucchini, diced
1/2 cup red onion, diced
1/2 jalapeno, seeded and minced (optional–only if you want some heat)
1 1/2 cups cooked chickpeas
3 sweet bell peppers, cut in half, seeds and stem removed
Remove the pit from the avocados and scoop them out of their shells into a mixing bowl. Mix them with the lime juice, sea salt, and maple syrup until they’re mushy but have a little texture still.
Add the kale and mix until incorporated. Add the pepper, zucchini, onion, jalapeno, and chickpeas. Mix well with hands to combine.
Scoop the guacamole into six pepper halves.