Chickpea Salad with Tuna Stuffed Avocado Recipe
Quick, healthy chickpea salad with tuna stuffed into creamy avocados. This kale chickpea salad for two comes together in under 10 minutes—perfect for a summer lunch with no oven needed.
Servings: 2
Ingredients
For the Chickpea Tuna Salad:
- 2 large avocados , sliced in half and pit removed
- 15 ounce can reduced sodium chickpeas, , rinsed and drained
- 3 tablespoons small cucumber , seeds removed, peeled and diced
- 3 tablespoons orange or red bell pepper, diced
- 5 ounces solid pack albacore tuna in water wild-caught if possible
- ½ cup baby kale roughly chopped
- 2 tablespoons mint or parsley finely chopped
- 2 tablespoons feta cheese
For the Dressing:
- 2 tablespoons freshly squeezed lemon juice (about ½ large lemon)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons minced shallots (about 2 cloves)
- 1 clove garlic , minced (about 2 teaspoons)
- 1 teaspoon cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Rub a little lemon juice on the avocado flesh (cut side) to prevent browning.
For the Dressing:
- In a small bowl or mason jar, whisk together the lemon juice, olive oil, shallots, garlic, cumin, salt, and pepper.
For the Salad
- In a large bowl, toss the baby kale with half the dressing and massage until softened. Let it rest while preparing the other ingredients.
- Add the chickpeas, cucumber, and bell pepper to the kale. Drain and flake the tuna into the bowl.
- Drizzle in the remaining dressing and toss gently. Sprinkle feta and herbs on top and toss lightly.
- Spoon the salad into the avocado halves. Season with additional salt, pepper, and a squeeze of lemon. Garnish with extra herbs if desired.
Notes
Storage: Store leftover salad in an airtight container in the fridge for 2–3 days. Add a fresh squeeze of lemon to revive the flavors.
Make it Yours: Swap baby kale for arugula or spinach. Try dill or basil instead of mint or parsley for a different herb flavor.