Vegetarian Salad Recipes With Protein

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Recipe Category: Vegan

Chickpea Tuna Salad Avocados Recipe


Makes 2 to 4 servings

  • 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
  • 2 celery ribs, minced
  • 1/4 cup minced red bell pepper
  • 2 green onions, minced
  • 1/3 cup vegan mayonnaise plus more if needed
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kelp powder
  • salt and freshly ground black pepper
  • 2 ripe Hass avocados
  • lettuce leaves, to serve


  1. In a food processor, pulse the chickpeas until chopped, then transfer to a large bowl
  2. Add the celery, bell pepper, green onions, mayonnaise, 1 tablespoon of the lemon juice, mustard, kelp powder and salt and black pepper to taste
  3. Mix well, adding a little more mayonnaise if the mixture seems dry
  4. Cover and refrigerate at least 30 minutes
  5. Halve and pit the avocados and brush the exposed flesh with the remaining 1 teaspoon lemon juice to prevent discoloration
  6. Divide the chickpea mixture among the avocado halves, pressing gently with a spoon to mound the salad onto the avocados
  7. Arrange the filled avocados on salad plates lined with the lettuce leaves and serve

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