Name: Garbanzo or chickpea salad with avocado and tuna fish
Prep time: 15 min
Total time: 15 min
Yield: 2 portions
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

This simple garbanzo or chickpea salad with avocado and tuna fish is one of those quick and delicious dishes that are perfect for a last minute meal but also prepared ahead of time. This refreshing salad is made with garbanzo beans or chickpeas, avocado, tuna fish, red onions, tomato, lemon, mustard, olive oil, and cilantro.

For a vegetarian option, you can leave the tuna fish out of this chickpea salad. You can serve the salad as a starter salad or side dish. You can also place it on top of lettuce leaves. Another delicious option is to serve it as an appetizer with crackers or garlic toast. The salad tastes even better if you prepare it ahead of time and let the flavors marinate before serving, in this case I would recommend adding the avocado right before serving. Feel free to customize it and add additional vegetables and fresh herbs.

En Español

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.

4.23 from 71 votes

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Course: Salad, Side Dish

Cuisine: Latin, Latin fusion

Keyword: Chickpea salad, Chickpea salad with avocado and tuna fish, Garbanzo salad

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: portions

Author: Layla Pujol

Ingredients

Simple lemon mustard cilantro dressing:

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

For the chickpea salad:

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

To serve:

Lettuce leaves and/or crackers

Instructions

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.