Chickpea Avocado “Tuna” Mash

Add this chickpea avocado “tuna” mash to some toasted bread of choice – left open-faced or made as a sandwich with some leafy lettuce – and you’ll be in heaven. It’s really good and so quick to whip up. Serve it for lunch, dinner, or even breakfast if you desire. I recently made it for my family for a weekend breakfast instead of avocado toast. I wanted everyone to be full and happy. They were. I’ve also made it for many of my lunches and used celery sticks to put the mash on. You could also scoop it into romaine lettuce leaves or serve it with Mary’s Gone Crackers (I personally skip the Original and Herb choices since I don’t do well with soy). You’ve got options with how you want to serve this chickpea avocado mash.

I usually don’t measure this type of thing, but I did measure for you. Once you make the recipe once or twice though, you can kind of eyeball everything, mash in, taste and adjust. Depending on how many capers you like, it may give the reminiscence of a tuna salad. It does for me.

You might also like this Chickpea “Chicken” Salad

I have not made this chickpea tuna salad version in a while, but it uses green olives instead of capers.

Chickpea Avocado “Tuna” Mash Recipe:

Chickpea Avocado “Tuna” Mash

Add this chickpea avocado "tuna" mash to some toasted bread of choice, left open-faced or made as a sandwich, and you'll be in heaven. I've also made it for many of my lunches and used celery sticks to put the mash on. You could also scoop it into romaine lettuce leaves or serve it with Mary's Gone Crackers. Once you make the recipe once or twice though, you can kind of eyeball everything, mash in, taste and adjust. Depending on how many capers you like, it may give you the reminiscence of a tuna salad. It does for me.

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Total Time 10 minutes mins

Servings: 2

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 1 can chickpeas or 1 3/4 cups drained and rinsed
• 1 small avocado
• 1/3 cup yellow or red onion diced
• 1/2 cup grape tomatoes halved
• 2 small-medium celery ribs finely chopped
• 2-3 TBSP capers depending on preference
• 1 lemon juiced
• 2 TBSP fresh dill finely chopped
• pink/sea salt & ground pepper to taste
• Options to serve it with: celery sticks, Romaine lettuce leaves, Mary's Gone Crackers, or toasted bread of choice

Method

 

1. Add chickpeas to a large bowl and roughly mash down with a fork or potato masher. If doubling or tripling this recipe, pulse the chickpeas in a food processor to save time and ease. Just pulse a handful of times so they are left chunky and not too ground down.
2. Add the avocado in and mix in/mash in with a fork.
3. Add the remaining ingredients and mix with a fork. Taste and adjust if desired.
4. Serve on toasted bread, scooped into lettuce leaves, or served alongside celery sticks or Mary's Gone Crackers. Best made and eaten right away due to the avocado in it. ENJOY!

Notes

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Easy Healthy Plant-Based Recipes | Dairy-Free | Egg-Free | Refined Sugar-Free

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