Chickpea Tuna Salad Avocados (Printable)

Savory chickpea and tuna blend tucked into creamy, ripe avocados for a fresh, protein-packed dish.

# 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 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:

01 - In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down, leaving some texture intact.
02 - Add the vegan mayonnaise, Dijon mustard, lemon juice, celery, red onion, dill pickles, capers, parsley, garlic powder, salt, and pepper. Stir until well combined.
03 - Taste the mixture and adjust seasoning as needed for optimal flavor balance.
04 - Cut the avocados in half and remove the pits. Scoop out a little extra flesh from the center to create a larger cavity if desired.
05 - Fill each avocado half generously with the chickpea mixture.
06 - Serve immediately over mixed greens with lemon wedges on the side.

# Expert Tips:

01 -
  • Ready in just 15 minutes with zero cooking required
  • Packed with plant-based protein from chickpeas and healthy fats from avocado
  • A fresh, zesty alternative to traditional tuna salad that's completely vegan and gluten-free
  • Versatile enough to serve as a light lunch, satisfying dinner, or impressive appetizer
  • Uses simple, wholesome ingredients you likely already have in your pantry
02 -
  • Choose avocados that yield slightly to gentle pressure—perfectly ripe for easy scooping and optimal creaminess
  • Drain and rinse your chickpeas thoroughly to remove excess sodium and achieve the best flavor
  • Make the chickpea salad up to 24 hours in advance and store in an airtight container in the refrigerator for quick assembly
  • For meal prep, prepare several portions of the chickpea mixture and pair with whole avocados—halve and fill fresh each day
  • If you can't find vegan mayo, blend soaked cashews with lemon juice, Dijon, and a pinch of salt for a homemade creamy base
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