In a large mixing bowl, combine drained canned tuna, ½ cup of plain Greek yogurt, 1 tablespoon of extra-virgin olive oil, 1 teaspoon of za’atar, and juice from half a fresh lemon. Use a fork to mix everything together until well combined, about 2-3 minutes.

In a separate bowl, toss together 1 cup of chickpeas, a pinch of kosher salt, freshly ground black pepper, ½ teaspoon of garlic powder, and ½ teaspoon of smoked paprika. Gently mash the chickpeas with a fork, leaving some whole for texture. Fold this mixture into the prepared tuna salad until evenly distributed.

Carefully cut 2 ripe avocados in half lengthwise and remove the pits. Scoop out a small amount of flesh from each half to create space for the filling.

Spoon the prepared tuna salad mixture generously into each avocado half, mounding slightly above the edges for presentation.

Top each stuffed avocado with seasoned chickpeas, chopped cilantro, sliced radishes, and crumbled feta cheese (if using).

If desired, drizzle a small amount of vegan cheese sauce over the stuffed avocados for an extra layer of creaminess.