Chickpea Tuna Salad Avocados (Printer-friendly)

Creamy avocados filled with zesty chickpeas and savory tuna notes in a light, protein-rich dish.

# 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 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 drained chickpeas with a fork or potato masher until mostly broken down while retaining some texture.
02 - Add 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 well combined.
03 - Taste the mixture and adjust seasoning with additional salt, pepper, or lemon juice as needed.
04 - Cut avocados in half lengthwise, remove the pits, and scoop out additional flesh from the center to create a larger cavity for filling if desired.
05 - Generously fill each avocado half with the chickpea tuna salad. Serve immediately over mixed greens with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes indulgent and substantial without weighing you down, so you actually feel energized after eating.
  • The whole thing comes together in less time than it takes to toast bread, making weeknight dinners stress-free.
  • Every spoonful delivers this perfect balance of creamy, tangy, and textured—it's genuinely hard to stop eating.
02 -
  • Do not skip rinsing the chickpeas—the starchy liquid they come in will make your salad soggy within minutes, and there's no fixing that.
  • Prep the avocados last, right before serving, because cut avocado oxidizes and browns faster than you'd think, no matter how much lemon juice you've drowned it in.
03 -
  • Buy avocados that are still slightly firm and let them sit on your counter for a day or two before making this—they'll be at peak creaminess when you actually want to use them.
  • If you're meal prepping, keep the chickpea salad and avocados separate until right before eating, then assemble fresh; otherwise the avocado will brown and soften in ways that aren't appealing.
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