Ingredients
- 15 ounces canned tuna (in water or brine, not oil)
- 1 (15.5 oz) can chickpeas, drained and rinsed
- 2 large avocados, cubed
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, thinly sliced
- 1 small red onion, thinly sliced
- Dijon Dressing:
- ¼ cup olive oil
- Juice of 1 medium lemon
- 2 tablespoons fresh chopped parsley
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- In a large mixing bowl, combine tuna, chickpeas, cubed avocado, halved cherry tomatoes, sliced cucumber, and sliced red onion.
- In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the tuna and vegetable mixture. Toss gently to combine.
- Serve immediately or refrigerate briefly before serving. Best enjoyed fresh.
Notes
- This recipe serves 4–6 depending on portion size.
- Best enjoyed fresh due to the avocado, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
- To prevent browning, add a little extra lemon juice to the avocado if preparing ahead.
- Great served on its own, over leafy greens, or in a wrap.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 585
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 10 g
- Protein: 32 g
- Cholesterol: 30 mg
