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

By AislePrompt Test Kitchen · 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 vegan-inspired vegetarian (vegan) ready in about 15 minutes blends drained and rinsed chickpeas, mashed avocado, finely diced celery into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.