Creamy Avocado-Chickpea 'Tuna' Salad with Lemon-Dill Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A protein-packed vegan salad with the creamy texture of tuna, packed with fresh herbs and zesty lemon dressing. This 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

Instructions

1. 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.
2. 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.
3. 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.