Chickpea Tuna Stuffed Avocados (Printable Version)

Creamy avocados filled with a zesty chickpea and tuna blend for a fresh, light meal.

# What You 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:

01 - In a medium 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, celery, red onion, dill pickles, capers, parsley, garlic powder, salt, and black pepper to the mashed chickpeas. Stir until well combined.
03 - Taste the mixture and adjust salt, pepper, and lemon juice as needed to achieve desired flavor balance.
04 - Cut avocados in half lengthwise and remove the pits. 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 mixture. Serve immediately over mixed salad greens with lemon wedges on the side.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, making it perfect for those days when you need lunch but your energy is low.
  • The chickpeas give you real protein and substance without any animal products, yet it still feels indulgent with all that creamy avocado.
02 -
  • If you're not serving immediately, brush your avocado halves with lemon juice and cover them loosely with plastic wrap because exposed avocado flesh starts browning within minutes.
  • The seasoning in the chickpea mixture is what tricks your brain into thinking this is tuna salad, so taste and adjust before filling your avocados because you can't easily fix it once it's plated.
03 -
  • Buy avocados a day or two before you plan to make this dish, and let them ripen at room temperature because trying to use an avocado that's too firm is frustrating and disappointing.
  • If you're not vegan but want to use regular mayonnaise, Mayo works beautifully and gives you a slightly richer, more traditional tuna salad flavor that some people prefer.
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