Stuffed avocado with tuna salad

This no-cook dish comes together in less than 10 minutes.

“Flavorful protein-packed chickpeas make the filling for this tasty stuffed avocado, which gets terrific spice thanks to smoked paprika,” says Holly Erickson, who co-founded The Modern Properwith fellow chef Natalie Mortimer. “Plus, the simple tuna side salad featuring yogurt instead of mayo delivers extra protein and healthy fats to keep you full longer.”

This recipe is part of our meal prep series. Click here for all the details.


⅓ cup chickpeas
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
½ avocado
10 mung bean sprouts
2 radishes, sliced
¼ cup feta


1 3-ounce pouch tuna fish, such as Safe Catch or Blue Harbor brand
2 tablespoons yogurt
1 teaspoon olive oil
1 teaspoon za’atar
1 teaspoon lemon juice
½ cup microgreens



Place the chickpeas in a small bowl and season with the salt, pepper, garlic powder and smoked paprika. Take the avocado and place it in an airtight container alongside the bean sprouts, radishes, feta, and seasoned chickpeas.

Place the vegan chipotle sauce in a small container and place everything in the fridge.


Mix the tuna with the yogurt, olive oil, za’atar, and lemon juice. Place in an airtight container.
Place the microgreens in an airtight container and place in the fridge alongside a jar containing ¼ cup pickled onions.


Remove the pit and skin from the avocado. Layer it with seasoned chickpeas, sprouts, radishes and feta. Drizzle it with the vegan chipotle sauce.
Serve alongside a salad of microgreens, tuna fish, and pickled onions.