Garbanzo or chickpea salad with avocado and tuna fish
Simple and delicious chickpea salad with avocado and tuna fish, this quick and refreshing salad is made with garbanzo beans or chickpeas, avocado, tuna fish, red onions, tomato, lemon, mustard, olive oil, and cilantro.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Juice from 1 large lemon (about ¼ cup)
- 3-4 tablespoons of olive oil
- 1 teaspoon of mustard
- 1 tablespoon of finely chopped cilantro
- Salt and pepper to taste
- 1 15 oz can of cooked garbanzos or chickpeas, drained
- 1 5oz can of tuna fish, drained
- ½ medium sized red onion (diced)
- 2 medium sized ripe tomatoes (diced)
- 1 avocado (peeled, pitted and diced)
- 1 tablespoon chopped cilantro
- Lettuce leaves and/or crackers
Instructions
- 1
Place the lemon juice, olive oil, mustard, cilantro, salt and pepper in a small jar, close tight and shake until the ingredients are well mixed.
- 2
Combine the chickpeas, tuna fish, diced red onion, diced tomatoes, cilantro, and avocado in a large bowl; add the lemon mustard cilantro dressing and mix.
- 3
The salad can be served immediately or refrigerated until ready to serve – if preparing ahead of time add the diced avocado right before serving.
- 4
Serve the chickpea avocado salad alone or on top of lettuce leaves. Can also be served as an appetizer dish with crackers/toast.