Avocado Chickpea Tuna Salad
A lemony tuna, avocado and chickpea salad with red onion and parsley for a quick, filling no-cook lunch.
Ingredients
- 1 can of tuna, drained
- 1 ripe avocado, diced
- 1/2 cup cooked chickpeas
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Directions
Set out 1 large bowl and add the salad ingredients. In a separate bowl, whisk the vinaigrette ingredients until blended, then drizzle them over the salad. Gently toss until everything is coated, then taste and adjust the seasoning. Serve right away; the salad is at its best if eaten within 2 days.