Garbanzo Bean Mock Tuna Stuffed Avocado (Plant-Based)
With a few simple swaps and creative thinking, you can create plant-based recipes that are healthy, nutritious, and delicious! If you're trying to go meatless, one of the most common substitutes are either tofu or beans. In this Garbanzo Bean Mock Tuna Stuffed Avocado recipe, I mix garbanzo beans with some seasonings and spices to create a mock tuna salad that is plant-based and under 30-minutes to make. Topped with microgreens, these stuffed avocados are healthy and delicious, makes for a perfect for an office lunch or a picnic in the park.
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Although I may not be 100% plant-based, my diet primarily consists of plants. I have been enjoying making all these different foods and sharing them here in hopes of inspiring others who are looking to make changes or looking for new recipe inspiration.
What’s in this plant-based recipe?
This Garbanzo Bean Mock Tuna Stuffed Avocado is a plant-based dish that is quick and easy to make. It only takes 30 minutes from start to finish, and it's packed with flavor. The mock tuna is made from garbanzo beans, and it's stuffed into a ripe avocado. The avocado provides a creamy and rich base for the stuffing, and it's garnished with diced tomatoes, green onions, and cilantro. This dish is perfect for a light lunch or dinner, and it's sure to please vegans, vegetarians, and meat-eaters alike.
You’ll love the added benefits of the microgreens as well! I’ve been using Hamama Microgreens for a couple of years now, which makes it super easy to grow and have on hand for my meals. If you want to give it try, I can’t tell you to know how much I love Hamama’s growing kits. Get 15% off Hamama when you use "HAMAMA15" at check out!
How does it taste?
Of course, it’s not going to taste exactly like tuna, but it will give you the mouthfeel and fullness that the ‘tuna salad’ sandwich gave you. Add some nori sheets or flakes to add more of a sea flavor or Pepperoncini for a bite of tang.
Health benefits of Garbanzo beans
Garbanzo beans, also known as chickpeas, are a type of legume that is often used in Middle Eastern and Indian cuisine. They are a good source of protein and fiber, and they contain a variety of vitamins and minerals. Garbanzo beans have been shown to provide some health benefits, including improved blood sugar control, reduced cholesterol levels, and increased feelings of fullness after meals. If you are looking for a plant-based alternative to tuna, consider stuffing an avocado with garbanzo beans.
One of the best things about garbanzo beans is that they're versatile - they can be used in a variety of dishes, from salads to soups to stews. So if you're looking for a healthy way to add some extra protein and fiber to your diet, consider incorporating garbanzo beans into your meals.
Garbanzo Bean Mock Tuna Stuffed Avocado Recipe
Recipe makes 3-4 servings
What You’ll Need
Cashew Mayo
½ cup Tahini
1/2 cup nut mylk pulp or almond meal
Juice of 2 Lemons
1 tbsp apple cider vinegar
2 garlic cloves
1 tsp mustard seed powder
1/2 tsp pink salt
1/2 cup water, to thin
Mock Tuna
1 can (14 oz) garbanzo beans (chickpeas), drained and rinsed
2 small stalks, chopped
1/2 small purple onion, chopped
1/2 teaspoon garlic powder
Pink salt, to taste
Cracked pepper, to taste
To Serve
3 avocados, peeled and halved, to serve
microgreens, to serve
Pepperoncini (optional)
What You’ll Need To Know
Cashew Mayo: Add all ingredients to a high-speed blender. Blend until smooth. Leftovers will keep in the fridge for up to 14 days in an air tight container.
Drain and rinse chickpeas, place in medium size bowl and lightly mash the chickpeas, about 3/4, with the back of a fork or potato masher, until desired consistency.
Add the rest of the ingredients and mix well, adding any extra ingredients you like.
Scoop out some of the avocado meat and add a couple of scoops of the mock tuna mix. Top with microgreens and Pepperoncini (optional).
Serve chilled or at room temperature and enjoy!
Get 15% off Hamama when you use "HAMAMA15" at check out!
This article was first published in January 2020 and edited by our editors May 2022.
