Creamy Avocado-Chickpea 'Tuna' Salad with Lemon-Dill Dressing
A protein-packed vegan salad with the creamy texture of tuna, packed with fresh herbs and zesty lemon dressing. This Mediterranean-inspired vegetarian recipe (vegan), ready in about 15 minutes, pairs chickpeas, avocado, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans, drained and rinsed chickpeas
- 1, mashed avocado
- 1/4 cup, finely diced celery
- 2 tbsp, finely diced red onion
- 1, juiced lemon
- 1 tbsp, chopped dill
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, mash 2 cans drained, rinsed chickpeas with a fork until mostly smooth but still slightly textured, then stir in 1 mashed avocado, 1/4 cup finely diced celery, and 2 tbsp finely diced red onion.
- Step 2: Add 1 tbsp chopped dill, 1/4 tsp salt, 1/8 tsp black pepper, 1 tbsp olive oil, and 1/4 cup lemon juice to the chickpea mixture, stirring until fully combined and creamy.
- Step 3: Taste and adjust seasoning, adding more lemon juice (1 tsp at a time) or salt if needed until the flavors are bright and balanced. Chill for 15 minutes to allow flavors to meld before serving on toast or in lettuce cups.
