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Avocado Chickpea Tuna Salad

February 17, 2020 by Danae 1 Comment

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Upgrade your lunch! This Avocado Chickpea Tuna Salad tossed in a lemon vinaigrette is loaded with protein and flavor. Eat it as is, on top of your favorite greens or as a filling for a sandwich or wrap.

Avocado Chickpea Tuna Salad in round bowl with a small bowl of lemon vinaigrette behind it.Does anyone else struggle with lunch ideas? I often find myself standing in front of the fridge with the doors open clueless as to what I’m going to eat. Most of the time I end up grabbing leftover scraps from the previous night’s dinner and then find myself hungry an hour later because it wasn’t enough food.

A couple weeks ago I decided to be a little more prepared and made this Avocado Chickpea Tuna Salad. It was absolutely delicious! Whenever I make tuna I usually make it creamy with plain Greek yogurt, dijon mustard, dill and a couple other spices. The lemon vinaigrette that this recipe uses was a nice change of pace.

Avocado Chickpea Tuna Salad in serving bowl with spoons and halved lemons behind it.

What Do I Need to Make the Tuna Salad?

  • Avocado
  • Canned chickpeas
  • Tuna
  • Flat leaf parsley
  • Red onion
  • Lemon
  • Champagne vinegar (optional)
  • Dijon mustard
  • Honey or maple syrup
  • Olive oil

This tuna salad is packed with protein thanks to the addition of the avocado and chickpeas. I also love the texture they added to the salad. As I’m sure you’re aware, tuna salad can often be a little one note in the texture department.

Avocado Chickpea Tuna Salad in a round serving bowl with halved lemons behind it.

What Kind of Canned Tuna Is Best?

There are plenty of options to choose from when it comes to buying a can of tuna fish. These days I buy canned tuna based on it’s sustainability, social responsibility and transparency with their labeling and what they’re telling consumers. The cans of tuna I buy may not be the cheapest, but I feel a heck of a lot better about what I’m eating.

I always buy tuna packed in water, but if you prefer oil packed tuna you can definitely use that in this recipe instead. The two brands I buy are Wild Planet and Safe Catch.

Closeup of Avocado Chickpea Tuna Salad in round serving bowl.

Can I Use Canned Salmon Instead of Tuna?

Absolutely. I’ve made it both ways and it’s great with which ever fish you prefer. Again, keep in mind the quality and sustainability of the canned salmon you are purchasing.

How Long Will the Tuna Salad Keep?

I recommend eating it within a couple days because of the avocado. After day two the avocado starts looking pretty brown and losing it’s firm texture. The amount of tuna salad this makes is smaller specifically for that reason.

Overhead photo of Avocado Chickpea Tuna Salad in round bowl with lemon vinaigrette in a small bowl behind it.

You can eat the salad as is, on top of your favorite greens, or as a filling for a sandwich or wrap. If you need a new, healthy, fresh idea for lunches this week, give this Avocado Chickpea Tuna Salad a try!

Avocado Chickpea Tuna Salad Pinterest Collage.

More Lunch Ideas

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Mexican Quinoa Salad with Honey Lime Vinaigrette in black bowl.Mexican Quinoa Salad with Honey Lime Vinaigrette

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Avocado Chickpea Tuna Salad in round bowl with a small bowl of lemon vinaigrette behind it.

Avocado Chickpea Tuna Salad

Yield: 3 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

Salad

  • 5 ounces canned tuna fish, drained and flaked apart
  • 15 ounce can chickpeas, rinsed and drained
  • 1 avocado, peeled and diced
  • 1/4 cup diced onion
  • 2 tablespoons chopped flat leaf parsley

Vinaigrette

  • 2 tablespoons lemon juice
  • 2 tablespoons champagne vinegar or more lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon honey or maple syrup
  • Kosher salt and fresh ground black pepper to taste

Instructions

  1. In a large bowl combine the salad ingredients. Whisk together the vinaigrette ingredients and pour them over the salad. Toss everything together and taste for seasoning. Serve immediately. Salad is best eaten within two days.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 20mgSodium: 328mgCarbohydrates: 37gFiber: 11gSugar: 11gProtein: 20g
© Danae Halliday
Category: Salad
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Filed Under: Main Dish, Salad Tagged With: avocado, Chickpeas, Dinner, easy, fish, Gluten Free, Lemon, lunch, Salad, tuna, vinaigrette

Previous Post: « One Pot Creamy Kale, White Bean and Pesto Pasta
Next Post: Roasted Sweet Potato Lentil Salad »

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Hi, I'm Danae! Welcome to Recipe Runner. This blog is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy! Read More ↝

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