Chickpea Tuna Salad Avocados (Printable Version)

Creamy avocados stuffed with a zesty chickpea and tuna blend ideal 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 fresh lemon juice
05 - 1 small celery stalk, finely diced
06 - 1/4 small red onion, finely diced
07 - 2 tablespoons dill pickle relish, finely chopped
08 - 2 teaspoons capers, drained and roughly 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

# Method:

01 - In a medium mixing bowl, mash the drained chickpeas with a fork or potato masher until mostly broken down while maintaining some texture.
02 - Add the vegan mayonnaise, Dijon mustard, lemon juice, diced celery, red onion, dill pickles, capers, fresh parsley, garlic powder, sea salt, and black pepper to the chickpeas. Stir thoroughly until all ingredients are well combined.
03 - Taste the mixture and adjust salt, pepper, and lemon juice as needed to achieve desired flavor balance.
04 - Cut the ripe avocados in half lengthwise and remove the pits. Scoop out additional flesh from the center cavity to create larger spaces for filling, if desired.
05 - Generously divide the chickpea tuna salad among the avocado halves, filling each cavity completely.
06 - Arrange the stuffed avocado halves on a bed of mixed salad greens and accompany with fresh lemon wedges. Serve immediately.

# Expert Hints:

01 -
  • It tastes indulgent and creamy but actually feels light and nourishing, like you're treating yourself without the guilt.
  • No cooking required means lunch is ready faster than you can say "I'm hungry," perfect for chaotic weekdays.
  • The chickpea mixture tastes even better the next day, so you can prep ahead and feel organized for once.
02 -
  • If you're not eating this immediately, brush the avocado flesh with lemon juice before filling or it will oxidize and turn an ugly brown—I did this once and learned my lesson.
  • The chickpea mixture actually tastes better after sitting for an hour, so make it ahead if you can, but keep it separate from the avocado until the last moment.
03 -
  • Buy avocados a day or two before you plan to make this so they're at peak ripeness but not falling apart when you cut them.
  • If your avocados are slightly underripe, scoop out more flesh to make a bigger cavity and pile the chickpea mixture higher for better flavor distribution.
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