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.
Course Salad, Side Dish
Cuisine Latin, Latin fusion
Keyword Chickpea salad, Chickpea salad with avocado and tuna fish, Garbanzo salad
Prep Time 15minutes
Total Time 15minutes
Author Layla Pujol
Simple lemon mustard cilantro dressing:
Juice from 1 large lemonabout ¼ cup
3-4tablespoonsof olive oil
1tablespoonof finely chopped cilantro
Salt and pepper to taste
For the chickpea salad:
115 oz can of cooked garbanzos or chickpeas, drained
15oz can of tuna fish, drained
½medium sized red oniondiced
2medium sized ripe tomatoesdiced
1avocadopeeled, pitted and diced
Lettuce leaves and/or crackers
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.