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Chickpea-stuffed avocados are my favorite answer when I want something vibrant and filling but need it on the table fast This recipe transforms simple avocados and chickpeas into a zesty herb-packed meal that echoes classic tuna salad flavors all without any fish It is ideal for a plant-based lunch or appetizer especially in warmer months or when guests arrive unexpectedly
I first made this on a summer picnic when I needed a no-cook meal Now it is my staple when friends visit and want something impressive but light
Ingredients
- Chickpeas: canned or cooked offer creamy bite and plant-based protein choose firm plump beans for best texture
- Vegan mayonnaise: brings creamy richness vegan or regular both work just opt for a mild flavor
- Dijon mustard: delivers tang choose a smooth variety for easy mixing
- Fresh dill: chopped adds brightness and classic deli salad flavor use crisp fronds
- Red onion: finely diced for sharpness select firm onions for less bitterness
- Celery: finely diced gives a fresh crunch reach for firm ribs
- Capers: chopped provide briny zip buy small nonpareil capers for best taste
- Lemon juice and zest: brighten everything select juicy lemons with firm skin
- Sea salt and black pepper: for seasoning freshly ground adds best flavor
- Avocados: ripe and creamy act as edible bowls pick ones with slight give when pressed
- Lemon juice: for brushing helps avocados stay green
- Optional garnishes: like extra dill capers or lemon wedges give even more flavor and color
Step-by-Step Instructions
- Mash the Chickpeas:
- Lightly mash the chickpeas in a medium bowl using a fork or potato masher keep some larger pieces for texture instead of making a smooth paste
- Mix the Salad:
- Add vegan mayonnaise Dijon mustard dill red onion celery capers lemon juice zest sea salt and pepper Stir thoroughly until everything is evenly coated and the mixture is cohesive Taste to check if you want more tang or seasoning
- Prep the Avocados:
- Halve the avocados and remove the pits Brush the cut sides with lemon juice to keep the flesh bright green and fresh tasting
- Fill the Avocados:
- Use a spoon to heap the chickpea salad into the avocado halves Pack it in generously pressing lightly so the salad stays put
- Garnish and Serve:
- Scatter with dill sprigs more capers or a squeeze of lemon if using Serve right away so the avocado stays vivid and the salad tastes crisp
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The fresh dill is my personal favorite ingredient It makes this taste just like those retro deli salads from childhood Only now my whole family loves it anytime of year especially as an easy lunch before an afternoon outdoors
Storage Tips
Keep the chickpea salad in a sealed container in the fridge for up to three days Add it to fresh avocados just before eating to avoid browning If you have leftovers after assembling scoop out the filling and store separately from the avocado shells for best results
Ingredient Substitutions
Swap Greek yogurt for mayo if you eat dairy and want an even tangier base Add diced bell pepper or cucumber for crunch or stir in chopped parsley if you do not have dill For a little heat try stirring in some chili flakes or hot sauce
Serving Suggestions
Serve these as starters for brunch or lunch or double the amount to turn them into a light dinner They are just as good over salad greens as on toast Try packing the salad in a wrap or pita for a portable option
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Cultural and Historical Notes
Chickpea “tuna” salad riffs on the tradition of plant-based swaps for classic deli favorites This recipe uses familiar pantry staples found in Mediterranean dishes but transforms them into something new and satisfying that suits vegan eaters and omnivores alike
Recipe FAQs
- → Can I make the chickpea salad in advance?
Yes, prepare the chickpea salad ahead and refrigerate it for up to two days. Stuff avocados just before serving for best freshness.
- → What can I use instead of vegan mayonnaise?
Greek yogurt or regular mayonnaise are good substitutes if dairy and eggs fit your diet, adding a creamy texture to the salad.
- → How do I prevent avocados from browning?
Brush cut surfaces with lemon juice to slow oxidation and keep avocados looking fresh until served.
- → Can I add extra vegetables for crunch?
Diced cucumber or bell pepper complement the salad, adding brightness and texture without overpowering the flavor.
- → Is this dish suitable for gluten-free diets?
All ingredients are naturally gluten-free when prepared as suggested, making it a safe choice for gluten-sensitive eaters.
- → How spicy can I make this dish?
Add chili flakes or a splash of your favorite hot sauce for an extra kick. Adjust the amount to your desired heat level.