Chickpea Tuna Salad Avocados (Printable)

Creamy avocados stuffed with a zesty, protein-packed chickpea mixture, perfect for a light meal.

# What You'll Need:

→ Chickpea Tuna Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon lemon juice
05 - 1 small celery stalk, finely diced
06 - 1/4 small red onion, finely diced
07 - 2 tablespoons dill pickles, finely chopped
08 - 2 teaspoons capers, drained and chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon sea salt
12 - 1/4 teaspoon black pepper

→ For Serving

13 - 2 large ripe avocados, halved and pitted
14 - Mixed salad greens, optional
15 - Lemon wedges, optional

# Directions:

01 - In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down, leaving some texture intact.
02 - Add vegan mayonnaise, Dijon mustard, lemon juice, celery, red onion, dill pickles, capers, parsley, garlic powder, salt, and pepper. Stir until well combined.
03 - Taste the mixture and adjust seasoning as needed.
04 - Cut avocados in half and remove the pits. Scoop out a small amount of additional flesh from the center to create a larger cavity if desired.
05 - Fill each avocado half generously with the chickpea mixture.
06 - Serve immediately over mixed greens with lemon wedges on the side.

# Expert Tips:

01 -
  • Ready in 15 minutes with zero cooking, which means lunch happens faster than your coffee gets cold.
  • The chickpeas give you real protein and substance without feeling heavy, somehow both satisfying and fresh.
  • Those briny capers and pickles do the heavy lifting flavor-wise, so you skip the regret of eating something bland.
02 -
  • Avocados brown fast once they're cut, so work quickly and keep that lemon juice standing by like a lifeguard.
  • The salad can sit in the fridge for a day before serving, but add it to avocados only when you're ready to eat so nothing gets soggy.
03 -
  • Mash the chickpeas right in the bowl they'll finish in so you skip an extra dish and keep the flavors from getting separated.
  • Use a mandoline or box grater to slice the celery and onion paper-thin if you want something more delicate and fancy than rough chunks.
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