Chickpea Tuna Stuffed Avocados (Print version)

Creamy avocados filled with zesty chickpeas, fresh herbs, and tangy flavors for a vibrant meal.

# Required ingredients:

→ 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 chips, 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 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 until all ingredients are well combined.
03 - Taste the mixture and adjust salt, pepper, or lemon juice as needed to achieve desired flavor balance.
04 - Cut avocados in half and carefully remove the pits. Using a spoon, scoop out additional flesh from the center of each half to create a larger cavity for filling if desired.
05 - Generously fill each avocado half with the prepared chickpea salad mixture, distributing evenly.
06 - Plate immediately, optionally arranging over mixed salad greens and garnishing with fresh lemon wedges on the side.

# Expert Advice:

01 -
  • No cooking required — simply mash, mix, and fill for a meal on the table in 15 minutes.
  • Vegan and gluten-free — naturally plant-based and accessible to a wide range of dietary needs.
  • Protein-packed — chickpeas deliver satisfying, plant-based protein in every bite.
  • Creamy and zesty — vegan mayo, Dijon mustard, lemon juice, and capers create a bright, bold flavor profile.
  • Minimal cleanup — just one bowl and a few basic tools stand between you and a beautiful meal.
02 -
  • Choose perfectly ripe avocados — they should yield slightly to gentle pressure. Underripe avocados will be difficult to scoop and less flavorful.
  • Brush with lemon juice — to prevent browning, brush avocado halves with lemon juice before filling, especially if preparing slightly ahead of time.
  • Leave some texture — avoid over-mashing the chickpeas; a chunky consistency gives the salad a more satisfying, hearty bite.
  • Add a pinch of smoked paprika or nori flakes for a more sea-like, umami flavor reminiscent of classic tuna salad.
  • Serve with crusty bread or crackers for a heartier, more filling meal.
  • Check your mayo label — allergen content can vary by brand; always verify for soy and gluten if these are concerns.
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