Chickpea Tuna Salad Avocados (Printable)

Creamy avocados filled with a zesty chickpea blend, perfect for a light, protein-packed meal.

# What You'll Need:

→ Chickpea Tuna Salad

01 - 1 can (15 ounces) 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 Assembly

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

# Directions:

01 - In a medium mixing bowl, mash the drained chickpeas with a fork or potato masher until mostly broken down, leaving some texture intact.
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 mashed chickpeas. Stir until well combined.
03 - Taste the mixture and adjust seasoning with additional salt and pepper as needed.
04 - Cut the ripe avocados in half lengthwise and remove the pits. Scoop out a little extra flesh from the center to create a larger cavity for filling, if desired.
05 - Generously spoon the chickpea tuna salad into each avocado half, distributing evenly.
06 - Arrange filled avocado halves on a bed of mixed salad greens if desired. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like comfort food but leaves you feeling energized, not sluggish.
  • The whole thing comes together in 15 minutes with zero cooking required.
  • Chickpeas deliver a protein punch that actually satisfies, plant-based or not.
02 -
  • Avocados brown quickly once cut, so don't assemble this ahead unless you brush every exposed surface with lemon juice and cover it tightly.
  • The dill pickles and capers are what make people say it tastes like tuna—skip them and you've just made a nice chickpea salad.
03 -
  • Always drain and rinse canned chickpeas thoroughly—this removes the starchy liquid that can make the salad gummy and unpleasant.
  • Prep all your vegetables by hand rather than a food processor; the knife work keeps textures distinct and makes the final salad more interesting to eat.
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