Avocado Tuna Chickpea Salad Food

GARBANZO OR CHICKPEA SALAD WITH AVOCADO AND TUNA FISH

Garbanzo or chickpea salad with avocado and tuna fish image

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.

Provided by Layla Pujol

Time 15m

Number Of Ingredients 12

Ingredients

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

Steps:

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.
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.
The salad can be served immediately or refrigerated until ready to serve - if preparing ahead of time add the diced avocado right before serving.
Serve the chickpea avocado salad alone or on top of lettuce leaves. Can also be served as an appetizer dish with crackers/toast.

AVOCADO TUNA CHICKPEA SALAD

Avocado Tuna Chickpea Salad image

Avocado Chickpea Tuna Salad with a lemon dressing is perfect for lunch or dinner! Quick and easy for meal prep! Healthy and filling, this Tuna Salad is not only packed with amazing flavours, it is ALSO a bowl full of protein, fibre and healthy fats!

Provided by Karina

Categories Salad

Time 15m

Number Of Ingredients 11

Ingredients

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

Steps:

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

Nutrition Facts : Calories 345 kcal, Carbohydrate 13 g, Protein 32 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 477 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

CHICKPEA AND TUNA SALAD

Chickpea and Tuna Salad image

Found this in Lidia Italy at Home, and it looks easy so how can it be bad with these ingredients? For a taste of it on a bruschetta grill slices of country bread. Allow for cooling time. Update - I made this again the other night and use crushed red pepper flakes instead of black pepper and I too reduced the amount of oil that I used.Also, served it with avocado slices(drizzled with lime juice)on the side. Delicious!

Provided by Manami

Categories Tuna

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups canned chick-peas, drained and rinsed
salt, to taste for the chickpeas
fresh ground black pepper, to taste
1/2 cup extra virgin olive oil (to taste)
3 (6 ounce) cans tuna in olive oil, well drained and broken into large flakes
1 medium red onions or 1 medium red onion, sliced into 1/4-inch half-moons
1/4 cup red wine vinegar (to taste)
3 tablespoons chopped fresh Italian parsley

Steps:

In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.
Add more olive oil, vinegar, or salt and pepper as you like.
Serve chilled.

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