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In the kitchen: Chicken salad & chickpea stuffed avocados

A registered dietitian makes a quick no-cook meal.


2 large avocados or cucumbers if you don't like avocado. 

5 ounces Tuna or canned chicken

4 tbsp. Plain Greek yogurt

2 tsp olive oil

2 tsp lemon juice

½ cup cilantro

1/3 cup chickpeas

½ tsp salt

½ tsp pepper

½ tsp garlic powder

½ tsp Italian Seasoning 

½ tsp smoked paprika

¼ cup feta

¼ cup Chipotle sauce or sriracha if need some spice!  (optional)


1.    Mix the tuna with yogurt, olive oil, Italian seasoning  and lemon juice- set aside. 

2.    Place the chickpeas in a small bowl and season with salt, pepper, smoked paprika and garlic powder- set aside.

3.    Cut avocados in half and pit. Fill with tuna/chicken salad, seasoned chickpeas, cilantro and feta- top with Chipotle or sriracha and serve. Could garnish with sliced red onion or sliced radishes  if desired. 

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