QUICK TUNA, CHICKPEA & AVOCADO SALAD

Ingredients:

• 2 lebanese cucumbers, chopped

• 800g chickpeas, rinsed and drained

• 2X 200g cherry tomatoes, halved

• 1425g canned tuna, drained (I like chilli flavoured)

• 1-2 large avocados, chopped

• 1/2 red onion, very finely chopped

Dressing:

• 1 tablespoon extra virgin olive oil

• 1/2 juicy lemon, juice squeezed

• 1 tablespoon parsley, finely chopped

• 1/2 teaspoon dijon mustard

• Sea salt & black pepper

Method:

1. Add all ingredients to a large bowl.

2. Drizzle over the dressing. Season well and toss together.

3. Freel free to serve on toasted sourdough or a bed of roasted sweet potato.