Chickpea Tuna Stuffed Avocados (Print Version)
Silky avocados filled with zesty, herb-rich chickpea salad. Satisfying, fresh, and ideal for plant-based lunches.
# Ingredients:
→ Chickpea Salad
01 -
425 g canned chickpeas, drained and rinsed
02 -
2 tablespoons vegan mayonnaise or regular mayonnaise
03 -
1 tablespoon Dijon mustard
04 -
2 tablespoons fresh dill, finely chopped
05 -
2 tablespoons red onion, finely diced
06 -
2 tablespoons celery, finely diced
07 -
1 tablespoon capers, drained and chopped
08 -
2 teaspoons lemon juice
09 -
1 teaspoon lemon zest
10 -
0.25 teaspoon sea salt
11 -
0.25 teaspoon freshly ground black pepper
→ Avocado Boats
12 -
2 large ripe avocados, halved and pitted
13 -
1 teaspoon lemon juice
→ Garnish (optional)
14 -
Fresh dill sprigs
15 -
Extra capers
16 -
Lemon wedges
# Steps to Follow:
01 -
In a medium mixing bowl, lightly mash the chickpeas with a fork or potato masher to retain some texture.
02 -
Add vegan mayonnaise, Dijon mustard, chopped dill, red onion, celery, capers, lemon juice, lemon zest, sea salt, and pepper. Mix thoroughly until evenly blended. Taste and adjust seasoning as needed.
03 -
Brush the cut surfaces of avocado halves with lemon juice to prevent browning.
04 -
Generously spoon the chickpea salad into each avocado half.
05 -
Top with dill sprigs, extra capers, and lemon wedges if desired. Serve immediately.
# Additional Notes:
01 -
For extra crunch, add diced cucumber or bell pepper to the chickpea salad.
02 -
Include chili flakes or hot sauce for a spicier salad.
03 -
For a heartier meal, serve over mixed greens or with toasted bread.
04 -
If not vegan, substitute Greek yogurt for the mayonnaise.