Chickpea Tuna and Avocado Salad (Easy)
This chickpea tuna avocado salad is healthy, fast and easy to make. You can have it for a quick lunch, dinner or as a side dish. It is one tasty meal that will fuel your body with so many essential nutrients. One serving provides you with a good amount of protein, complex carbohydrates and healthy fats. This salad is perfect for a light lunch or dinner. I love to have it right after a workout, because it always restores my energy and helps me recover.
Why Should You Make it?
No cooking is required to make this recipe. You can have this salad in 10 minutes or less. It is so easy that even a person without any cooking experience will be able to make it.
This salad is great for the cold months, when there is not a lot of fresh produce available. The chickpeas and the canned tuna are probably already in your pantry and you are wondering what to do with them. It is also great for the hot summer days, because cooking in the heat could be unbearable.
Also, canned tuna is an affordable seafood option. For this recipe you are going to need one can of tuna in olive oil. This type of tuna could be found for about dollar at the grocery store. You don’t have to spend a lot of money to eat highly nutritious foods.
The chickpea tuna avocado salad is naturally gluten free. People with gluten allergy don’t have to worry about consuming it.
When you buy canned tuna make sure that it is labeled as “light”. This means that it is low in mercury. Yellowfin and Skipjack are two types of tuna that are lower in mercury. I prefer buying pole caught or dolphin safe tuna, but that is optional.
To make this recipe heart healthy look for canned tuna and olives with low sodium content.
Please Note: Pregnant and breastfeeding women should avoid high mercury foods
Chickpea Tuna Avocado Salad
- 1 can chickpeas 14-15 oz
- 1 avocado
- 1 can tuna in olive oil 5 oz
- ½ cup cherry tomatoes
- ½ cup sliced black olives
- the juice from one lemon
- salt and pepper to taste
- chopped fresh parsley cilantro works too
- Drain the chickpeas and chop the avocado to cubes. Add them to a salad bowl along with the rest of the ingredients (the tuna, the cherry tomatoes and sliced olives).
- Season with salt pepper, lemon juice and chopped parsley to taste and stir well.
- Serve right away. Refrigerate leftovers in a container with a lid for 2-3 days.