Description
A fresh, high protein Avocado Chickpea Tuna Salad with creamy avocado, hearty chickpeas, tuna, parsley, and a light lemon vinaigrette instead of mayonnaise.
Ingredients
5 ounces canned tuna, drained and flaked
1 (15-ounce) can chickpeas, rinsed and drained
1 avocado, peeled and diced
1/4 cup diced onion
2 tablespoons chopped flat-leaf parsley
2 tablespoons fresh lemon juice
2 tablespoons champagne vinegar or additional lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon honey or maple syrup
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Combine the tuna, chickpeas, avocado, onion, and parsley in a large bowl.
2. In a separate bowl, whisk together the lemon juice, vinegar, Dijon mustard, olive oil, honey or maple syrup, salt, and pepper until smooth.
3. Pour the dressing over the salad and gently toss until evenly coated.
4. Taste and adjust the seasoning if needed.
5. Serve immediately or refrigerate briefly before serving.
Notes
Use a firm, ripe avocado so it holds its shape.
Fresh lemon juice provides the best flavor.
Champagne vinegar can be replaced with extra lemon juice if preferred.
Honey and maple syrup are interchangeable.
Solid white albacore or skipjack tuna works well, packed in either water or oil.
Canned salmon can be substituted for the tuna.
Best eaten within 2 days because the avocado will brown and soften during storage.
The nutrition values are approximate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 of 3 servings
- Calories: 379
- Sugar: 11 g
- Sodium: 328 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 11 g
- Protein: 20 g
- Cholesterol: 20 mg