Chickpea Tuna Avocado Salad (Printable Version)

Creamy avocados filled with zesty chickpeas for a fresh, protein-packed lunch or dinner option.

# 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 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

# How To Make It:

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

# Expert Advice:

01 -
  • Quick and Easy: With a total time of only 15 minutes, this recipe is perfect for busy schedules.
  • Nutrient-Dense: Each serving provides 7g of protein and healthy fats from avocado.
  • Fully Vegan and Gluten-Free: A versatile dish that accommodates multiple dietary needs.
  • Bursting with Flavor: Ingredients like capers, Dijon mustard, and dill pickles create a savory, complex taste profile.
02 -
  • Prevent Oxidation: Brush the exposed avocado halves with a little lemon juice before filling to keep them from browning.
  • Make-Ahead: The chickpea salad can be prepared in advance and stored in the fridge, but always slice the avocados just before serving for peak freshness.
  • Consistency: Finely dice your vegetables to ensure the flavors are evenly distributed throughout every spoonful.
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