Slice the avocados in half. Using a butter knife, carve the avocado halves out into bite-sized chunks, then remove from their skins gently. Place in a medium bowl.

Chop the celery, onion and cherry tomatoes. Add to the bowl, along with the chickpeas.

Drizzle the lemon juice, olive oil and sea salt onto the mixture and toss gently to combine well.

Spoon the fruit & veggie mixture into each avocado skin. You'll have some excess salad that you can place in a small bowl, on the serving dish or set aside to eat another time.

Use the Blue Diamond nut thins to scoop the avocado mixture out of the cups.