Chickpea Salad Stuffed Avocado 2

Chickpea Salad Stuffed Avocado


Chickpea salad – reminiscent of a chicken or tuna salad – stuffed into half a creamy avocado, served over crunchy salad greens. 


This versatile recipe not only features all the filling-ness you’d expect from any protein-filled salad, it’s also got three different levels for corresponding levels of complexity. 

Chickpea Salad Stuffed Avocado


Chickpea Salad Expertise Level 1: Just the recipe using canned chickpeas and Just Mayo. Lunch is done in 5 minutes or less. (Or, sub avocado for mayo.)


Who this is great for.


Anyone that needs quick and easy, or maybe you went to the doctor and she tells you that you need to go plant-based ASAP to deal with your [insert ailment here]. Damn!  You freak out. Your first thought is, What the [beep] am I going to eat?  Your next thought is, wait, but I love chicken salad. How can I not ever have chicken or egg salad again? 


Don’t worry, you’ll be totally fine because you’ll love this Chickpea Salad Stuffed Avocado and, guess what?  You won’t miss the chicken or tuna one teensy bit. I promise. (Bonus, no cholesterol and lots of fiber.)


If you’re new to plant-based eating, I encourage you to check out my 21-Day Reset Program. It’s totally painless and helps you go plant-based, one step at a time.  


After going plant-based I realized that a lot of our food culture and traditions are based on seasonings.  Yeah, texture is a factor, but when you live through your first turkey-less Thanksgiving and don’t miss the bird.  After all, you made a lentil loaf with poultry seasoning and it’s then that you realize it’s all about the seasoning. 



Chickpea Salad Expertise Level 2: Homemade chickpeas and Just Mayo. 


Who this is great for.


Maybe you’re already vegan or plant-based and you’re at a point where you can help a newly veg person floundering around with the great chicken salad dilemma. You’ve got some great recipes under your belt but you’re just starting to take things a step further and create your own ingredients instead of using packaged.  You’re even ready for the next step. Cooking beans from scratch.  Cook your beans in bulk and freeze the leftovers to save time and enjoy with other recipes.


Use this How To Cook Beans From Scratch recipe and Chickpea Salad Stuffed Avocado recipe at the bottom.


How To Cook Beans From Scratch
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  1. 2 pounds of dried beans
  2. BIG bowl - bigger than what you think you'll need because the beans will expand as they soak
  3. Lots of water
  4. Pressure cooker
  5. 1 onion
  6. 4 cloves of garlic
  7. 1 thumb-sized piece of kombu (a seaweed that's supposed to prevent excessive gas) (optional)
  8. 2 Tbsp olive oil (prevents foaming - most of this will drain off when you drain the beans before eating them)
  9. 1 Tbsp salt, and pepper, to taste (I add about 2 tsp salt)
  1. Add the beans to the large bowl; swish them around with water, drain water; pick out any black or yucky looking beans.
  2. Add water to cover, stop at about 2 inches from the top of the bowl. Soak overnight. Drain water and rinse beans.
  3. Pour the beans into the pressure cooker; cover with water until two inches above the beans; peel and chop the onion and garlic and add to the beans; add kombu, olive oil and salt and pepper; bring to a simmer where top is jiggling, set timer for 30 minutes; remove from heat and let cool naturally.  Allow any remaining steam to vent, cool beans completely, use as needed, freeze leftovers in Pyrex or other freezer safe glass. (NOT MASON JARS)
  1. *Notes: You may see articles that now say beans don't need to be soaked. I do it anyway because beans have a natural protection called phytic acid that is removed during the soaking process.
  2. Some people keep the soaking liquid, but since it leeched the phytic acid and indigestible sugars out of the beans I drain it.
  3. You'll also learn that people say not to salt the beans before cooking them. Bah! Humbug! My beans get salted and they're great.
Florida Coastal Cooking & Wellness



Chickpea Salad Expertise Level 3: Homemade chickpeas and homemade Tofu Mayo.  


Who this is great for.


When you become Ms. Level 3 you enjoy cooking, or can at least see the value in making time for it.  You like knowing the ingredients in your recipes and don’t mind making ingredients and recipes from scratch. Sometimes you spend time on Sunday preparing more complicated ingredients or recipes you might need during the week. You could teach someone else all this if you needed to. 


See “How to Cook Beans” recipe above, this Tofu Mayo recipe and Chickpea Salad Stuffed Avocado recipe below that. Tofu Mayonnaise


Tofu Mayo
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Prep Time
5 min
Prep Time
5 min
  1. 1 8oz pkg silken tofu
  2. 3 Tbsp olive oil (non-dairy milk for oil-free version)
  3. 1 Tbsp cider vinegar
  4. 2 Tbsp fresh lemon juice
  5. 2 tsp Dijon mustard
  6. 1/4 tsp salt
  7. ⅛ tsp agave nectar (optional)
  1. Blend all ingredients until smooth; use as you would Mayo.
Florida Coastal Cooking & Wellness

Finally, we’ve all made it to the recipe.  This was inspired by my Dilled Chickpea Salad recipe, so if you like dill, check that one out.  As if this wasn’t creamy and flavorful enough, we stuffed it in half an avocado, because really, who doesn’t love avocado? Alternatively, if you don’t want to do all this mayo business, you can scoop out some of the avocado and use that instead of any mayo for an option that’s both easy and totally whole food.  Keep in mind that you’ll need to serve it right away due to browning. 

Creamy Chickpea Salad Stuffed Avocado


Creamy Chickpea Salad Stuffed Avocados
Serves 8
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  1. 2 cups cooked chickpeas
  2. 2 Tbsp homemade tofu mayo or Just Mayo, or more, to suit taste
  3. 1/2 cup finely diced onion
  4. 1/4 cup diced pickles
  5. 1/2 cup chopped celery
  6. Salt and pepper, to taste
  7. 1/2 Tbsp garlic powder
  8. 1/2 Tbsp Dijon mustard
  9. 1-2 Tbsp nutritional yeast
  10. 4 avocados
  1. Add the chickpeas and may to a large bowl, smash a little or a lot, depending on the texture you like.
  2. Stir in the onion, pickles and celery; season with salt and pepper, garlic powder, and nutritional yeast.
  3. Cut the avocados in half and scoop out some of the center; you can save this for another use or decrease the amount of mayo and use some of the avocado, IF you're serving all eight servings right then. Otherwise hold off because the mixture will oxidize and turn brown.
  4. Scoop 1/2 cup into each avocado; if some spills over, that's ok!
  5. Serve alone or on a bed of lettuce.
  1. *If mixing some of the avocado into the chickpea mixture, eliminate or reduce the amount of mayo. Keep in mind, you need to eat all the servings immediately or it will oxidize and turn brown.
Florida Coastal Cooking & Wellness


Nutrition Facts Chickpea Salad Stuffed Avocados with Tofu Mayo
8 Servings
Amount Per Serving

Calories 228.9
Total Fat 14.1 g
Saturated Fat 1.9 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 8.6 g
Cholesterol 0.0 mg
Sodium 326.7 mg
Potassium 579.4 mg
Total Carbohydrate 22.7 g
Dietary Fiber 9.1 g
Sugars 0.6 g
Protein 5.9 g

Vitamin A 3.3 %
Vitamin B-12 10.0 %
Vitamin B-6 62.2 %
Vitamin C 17.6 %
Vitamin D 0.0 %
Vitamin E 6.0 %
Calcium 3.5 %
Copper 13.4 %
Folate 29.9 %
Iron 8.6 %
Magnesium 11.3 %
Manganese 25.1 %
Niacin 26.4 %
Pantothenic Acid 22.1 %
Phosphorus 10.7 %
Riboflavin 48.9 %
Selenium 5.5 %
Thiamin 51.0 %
Zinc 9.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts Chickpea Salad Stuffed Avocados with Just Mayo
8 Servings
Amount Per Serving

Calories 248.6
Total Fat 16.5 g
Saturated Fat 2.2 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 8.6 g

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2 thoughts on “Chickpea Salad Stuffed Avocado

  • Anna

    Perfect! Most smashed chickpea salad recipes that I’ve seen don’t call for celery, and that’s just sad, lol. This is the recipe I’ll be using from now on! 🙂 P.S. If anyone reading has NOT done the 21-day Reset Program…DO. IT. It seriously makes it SO easy to get back on track with healthy eating.