Tuna, Avocado and Chickpea Salad

Canned tuna is not my first choice for a salad ingredient, but I love it in this lemony salad with creamy avocado and chickpeas. For added texture, toast some of the chickpeas!

Servings: 4 people

Ingredients

FOR THE SALAD:

• 15 ounces (425 grams) Tuna, canned in water
• 14 ounces (400 grams) can chickpeas, drained
• 1 large Avocados, peeled and pitted
• 2 medium vine ripened tomatoes, cut into wedges
• 1/2 large cucumber, halved lengthways and sliced
• 1/4 of a red onion, sliced thinly

FOR THE DRESSING:

• 1/4 cup olive oil
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon fresh chopped parsley (plus extra to serve)
• 1 teaspoon minced garlic (or 1 large garlic cloves, minced)
• 1/4 teaspoon salt

Instructions:

1. Whisk together dressing ingredients in jug or jar.

2. Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with pepper and extra salt if desired.

Variation: Toast Chickpeas a head of time for added crunch

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