AVOCADO CHICKPEA TUNA SALAD
This avocado chickpea tuna salad mixed with a lemon vinaigrette is high in protein and flavor. Eat it as is, on your favorite greens, or as a garnish for a sandwich or wrap.
INGREDIENTS
FOR THE SALAD:
- 1/2 red onion, thinly sliced
- 2 large avocados, peeled and pitted
- 2 large ripe vine tomatoes, cut into wedges
- 15 ounces (425 grams) tuna, canned in brine or olive oil
- 14 ounces (400 grams) chickpeas, drained
- 1 large cucumber, halved lengthwise and sliced
FOR THE DRESSING:
- 1/4 teaspoon of salt
- 1 tbsp chopped fresh parsley (plus extra for serving)
- 1 teaspoon minced garlic (or 1 large minced garlic clove)
- 1/4 cup olive oil
- 2 tablespoons of freshly squeezed lemon juice
INSTRUCTIONS
First, whisk together the dressing ingredients in a jug or jar.
Then, combine all the salad ingredients in a large bowl. Toss with the dressing. Season with additional pepper and salt if desired. Happy Cooking Time.
NOTES
Combine all ingredients in a bowl (except the dressing), cover with plastic wrap and refrigerate. When ready to serve, drizzle with vinaigrette.
