Tuna Salad in avocados 

 Chopped chickpeas supply the texture and kelp powder provides the

taste of the sea for a salad reminiscent of tuna that looks and tastes

great, especially when mounded onto avocado halves. Serve one or two avocado halves per person, depending on whether the salad is a first

course or a main dish for a light lunch. Look for kelp powder (or nori or dulse flakes) in natural foods stores or, if you don’t care about that taste of the sea, leave it out. This salad can also be served on a bed of lettuce, with the avocado diced and added on top.

1½ cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed

½ cup finely minced celery

¼ cup minced red bell pepper

2 scallions, finely minced

⅓ cup vegan mayonnaise, plus more if needed

1 tablespoon plus 1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon kelp powder (or nori or dulse flakes) Salt and freshly ground black pepper

2 ripe Hass avocados

Lettuce leaves, for serving

 In a food processor, pulse the chickpeas until coarsely chopped, then

transfer to a large bowl. Add the celery, bell pepper, scallions, mayonnaise, 1 tablespoon of the lemon juice, the mustard, kelp powder, and salt and

black pepper to taste. Mix well, adding a little more mayonnaise if the mixture seems dry. Cover and refrigerate for at least 30 minutes before serving.

 When ready to serve, halve and pit the avocados and brush the exposed flesh with the remaining 1 teaspoon lemon juice to prevent discoloration. Divide the chickpea mixture among the avocado halves, pressing gently

with a spoon to mound the salad onto the avocados. To serve, line salad plates with lettuce leaves and arrange the filled avocados on top.

SERVES 4 TO 6

Roasting gives the potatoes loads of extra flavor in this hearty salad

that is filling enough to serve as a main dish, thanks to the addition of protein-rich chickpeas.

1½ pounds small new potatoes, halved or quartered

¼ cup plus 1 tablespoon olive oil

Salt and freshly ground black pepper

2 tablespoons white wine vinegar

1½ cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed

¼ cup chopped oil-packed or reconstituted sun-dried tomatoes

1 cup frozen baby peas, thawed

1 shallot, halved lengthwise and thinly sliced ¼ cup chopped fresh parsley

 Preheat the oven to 425°F. Place the potatoes in a bowl with 1

tablespoon of the olive oil. Season with salt and pepper to taste and toss to coat. Transfer the potatoes to a baking sheet and bake, turning once, until tender and golden brown, about 30 minutes. Let cool.

 In a small bowl, combine the remaining ¼ cup oil with the vinegar and

salt and pepper to taste. Place the cooled potatoes in a bowl along with the chickpeas, tomatoes, peas, shallot, and parsley. Pour on the dressing and toss gently to combine. Taste and adjust the seasonings, if needed. Serve warm or at room temperature.