Chickpea Tuna Salad Avocados Recipe

Chickpea Tuna Salad Avocados Recipe

Ingredients

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

Method

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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