Monday, April 12, 2021

AVOCADO CHICKPEA TUNA SALAD


 



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.