Tuna & Chickpea Salad with Avocado

A quick and healthy no-cook meal, this Tuna & Chickpea Salad combines flaky tuna, creamy avocado, and hearty chickpeas with crisp fresh vegetables and a bright lemon-herb dressing. It's packed with protein, fiber, and healthy fats for a satisfying and easy lunch or light dinner.

Ingredients

• 1 can (5 oz / 140g) tuna in water, drained (or tuna in olive oil for extra richness)
• 1/2 can (7.5 oz / 210g) chickpeas, rinsed and drained (about 1 cup)
• 1/2 large avocado, diced
• 1/4 cup finely diced red onion (or green onion/spring onion)
• 1/4 cup finely diced cucumber
• 1-2 tablespoons fresh lemon juice (to taste)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh parsley or dill (optional, but highly recommended!)
• Salt and black pepper to taste
• Optional: a pinch of red pepper flakes for a little kick

Directions

1. Combine ingredients: In a medium bowl, flake the drained tuna with a fork. Add the rinsed and drained chickpeas, diced avocado, red onion, and cucumber.
2. Dress it up: Drizzle with fresh lemon juice and olive oil.
3. Season: Add the chopped fresh herbs (if using), salt, black pepper, and optional red pepper flakes.
4. Toss: Gently toss all the ingredients together until well combined. The avocado will break down slightly and create a creamy texture.
5. Serve: Enjoy immediately as is, or serve with whole-wheat crackers, on a bed of fresh lettuce or spinach, stuffed into bell pepper halves, or In a whole-wheat pita pocket or wrap