Tuna Salad Stuffed Avocado

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  Canned Tuna(142g)
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  Greek Yogurt (Nonfat)(60g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Za'atar seasoning blend(10g)
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  Lemon Juice, Fresh(10g)
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  Beans, Chickpeas, Canned, Drained(80g)
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  ½ teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Garlic powder(3g)
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  Paprika, Smoked(3g)
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  Avocado
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  Cilantro, Fresh(60g)
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  Radishes
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  Onion, Pickled(80g)
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  Cheese, Feta, Crumbled(60g)
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  Cashew Cheese Sauce, Vegan(60g)

Instructions

1. 1Drain the tuna and place in a large bowl; add the Greek yogurt, olive oil, lemon juice, and Za'atar seasoning, then stir until combined and creamy.
2. 2In a separate small bowl, combine the drained chickpeas, garlic powder, smoked paprika, and a pinch of salt and pepper, then toss until evenly coated.
3. 3Halve each avocado lengthwise, remove the pit, and use a spoon to create a shallow well in the center of each half (scoop out a bit more flesh if needed to fit the filling).
4. 4Divide the tuna salad evenly among the 8 avocado halves, spooning it into the well and mounding slightly.
5. 5Top each avocado half with an equal portion of the seasoned chickpeas, fresh cilantro, sliced radishes, pickled onions, and crumbled feta cheese.
6. 6Drizzle each stuffed avocado half with the vegan cashew cheese sauce and serve immediately.