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–+ servings

Quick Tuna, Chickpea & Avocado Salad

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Servings 4

Ingredients
  

  • 800 g canned chickpeas drained & rinsed
  • 425 g canned tuna drained (I like chilli flavoured)
  • 400 g cherry tomatoes halved
  • 2 lebanese cucumbers chopped
  • 1–2 avocados large, chopped
  • 1/2 red onion very finely chopped
  • tablespoon extra virgin olive oil
  • 1/2 lemon juice squeezed
  • 1 tablespoon parsley leaves finely chopped
  • 1/2 teaspoon dijon mustard
  • sea salt & cracked black pepper

Instructions
 

  • For the dressing: Combine all the ingredients in a small bowl. Season well.
    1/2 lemon, 1 tablespoon parsley leaves, 1/2 teaspoon dijon mustard, sea salt & cracked black pepper
  • Place all the salad ingredients in a large bowl and drizzle over the dressing. Season well and toss together.
    800 g canned chickpeas, 425 g canned tuna, 400 g cherry tomatoes, 2 lebanese cucumbers, 1–2 avocados, 1/2 red onion
  • Feel free to serve on toasted sourdough or a bed of roasted sweet potato.

Keywords

Lunch, Salad
Egg Free, Fish, Gluten Free, Nut Free, Pescetarian
Dietary Pescatarian
Allergen Egg-free, Gluten Free, Nut-free
Protein Fish
Member Free