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Chickpea Avocado Tuna Mash

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
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

www.herhealthystyle.com
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Easy Healthy Plant-Based Recipes | Dairy-Free | Egg-Free | Refined Sugar-Free