Chickpea Tuna Salad Avocados (Print version)

Zesty chickpea blend stuffed into creamy avocado halves for a fresh, easy-to-prepare lunch or light dinner.

# 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 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 mixing bowl, mash the drained chickpeas with a fork or potato masher until mostly broken down while maintaining 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 mashed chickpeas. Stir thoroughly until all ingredients are well incorporated.
03 - Taste the mixture and adjust salt, pepper, or lemon juice according to personal preference.
04 - Cut avocados in half lengthwise, remove the pits, and optionally scoop out additional flesh from the centers to create larger cavities for filling.
05 - Generously fill each avocado half with the prepared chickpea salad mixture, dividing evenly among the four halves.
06 - Arrange filled avocado halves on a bed of mixed salad greens if desired. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It delivers that briny, savory depth you crave from tuna salad, but entirely plant-based and surprisingly lighter on the wallet.
  • Ready in fifteen minutes flat, making it perfect for those moments when inspiration strikes but time doesn't.
  • The creamy avocado backdrop lets the zesty chickpea filling shine, creating a textural contrast that keeps you coming back for more.
02 -
  • Avocado browning is real—if you're not serving immediately, brush the cut surfaces with lemon juice and keep them covered with plastic wrap pressed directly onto the flesh.
  • The transformation happens with capers and pickles—don't skip these, as they're what trick your brain into thinking you're eating something ocean-adjacent.
03 -
  • Don't over-mash your chickpeas—they should stay slightly chunky to mimic the texture of flaked tuna, which is what makes people take a second bite.
  • Taste the mixture before filling your avocados and adjust the salt and lemon juice to your preference, because avocado is mild and won't mask any flavors you might want to dial in or down.
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