Tuna Chickpeas and Avocado Salad
This zesty tuna chickpeas and avocado salad is incredibly easy to make and the perfect healthy lunch. High protein light weight salad is great a idea for pack and go light weight meal.
Equipment
- 1 Chopping board
- 1 Vegetable Cutting knife
- 1 Large salad mixing bowl
Ingredients
The Base Ingredients:
- 200 g quality Tuna in olive oil or springwater, drained
- 400 g boiled chickpeas rinsed and thoroughly drained
- 1 ripe Avocado cubed
- ½ small Red onion finely diced
- 1 generous handful of Fresh Coriander finely chopped
- 2 medium cucumber skin peeled and diced
The Balanced Dressing:
- Juice of 1 large lime
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- ¼ tsp Raw sugar essential to balance the lime and onion
- Salt and cracked black pepper to taste
Instructions
- Prep the Base - In a large salad bowl, combine the rinsed and thoroughly drained chickpeas and the finely diced red onion.
- Add the Main Ingredients - Gently add the drained tuna flakes and cubed cucumber and the cubed ripe avocado into the bowl on top of the chickpea and onion base.
- Mix the Balanced Dressing - In a small jug or jar, whisk together the lime juice, olive oil, garlic powder, and the 1/4 tsp of raw sugar until the sugar is fully dissolved. Season the dressing with salt and cracked black pepper to taste.
- Combine and Garnish - Add the generous handful of finely chopped fresh coriander and pour the prepared dressing over the salad.
- Toss and Serve - Toss everything together very gently using two spoons so you don't mash the delicate avocado cubes or break the tuna down into a paste. Serve immediately, or pack into an airtight glass container for a perfect grab-and-go meal!