I have mentioned arepas before, but honestly I just love them. If you aren’t familiar with arepas, they are a staple food in Venezuela and Columbia. An arepa is basically a corn patty made out of precooked corn flour,P.A.N . I learned how to make arepas from my dear friend Angie who is from Venezuela.
I am always looking for different filling options for arepas since I find myself making arepas about once a month. Once you make them a few times, you’ll want to make them often because they are easy and very delicious. You can find P.A.N. flour is most Latin Supermarkets and even in some major grocery stores. P.A.N isn’t the same things as the Mexican Masa Harina and cannot be substitute. You also order it online.
I was looking for a lighter filling version for the new year. I love chickpea salads and was inspired to create a filling that was similar to a classic vegan chickpea salad. I added in avocado because they are so good for you, and I really just love adding avocados to anything that I am able to!
The avocado + chickpea filling is creamy, rich, and a healthier arepa filling option. The avocado is creamy and the chickpeas add a nice texture. The filling can be made a few hours ahead of time. It actually tastes better when it has been chilled for a few hours. If you like a lot of filling like I do, I recommend doubling the filling recipe.
For the Chickpeas + Avocado
For the filling:
For the arepas: