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Chickpea salad with avocado and tuna fish

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 15 minutes
Total Time 15 minutes
Servings 2 portions
Author Layla Pujol


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


  • 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.