4.7 from 228 votes
Garbanzo or chickpea salad with avocado and tuna fish
This salad combines canned chickpeas with tuna, fresh diced avocado, tomatoes, and red onion, all tossed in a dressing made from lemon juice, mustard, cilantro, olive oil, salt, and pepper. The textures vary from creamy avocado to firm chickpeas and tender tuna. It can be served immediately or chilled, making it a flexible choice for a light meal or an appetizer served on crackers or lettuce leaves.
Prep Time
15 mins
Total Time
15 mins
Servings:
2
portions
Course:
Side Dish, Salad
Cuisine:
South American
Ingredients
Simple lemon mustard cilantro dressing:
- lemon about ¼ cup, juice from 1 large
- 3-4 tablespoons olive oil
- 1 teaspoon mustard
- 1 tablespoon cilantro finely chopped
- black pepper to taste
- salt to taste
For the chickpea salad:
- 1 garbanzo beans canned 15 oz, cooked, drained or chickpeas
- 1 tuna fish canned 5 oz, drained
- ½ red onion diced, medium sized
- 2 tomato diced, medium sized ripe
- 1 avocado peeled, pitted and diced
- 1 tablespoon cilantro chopped
To serve:
- crackers and/or
- lettuce leaves and/or
Instructions
- 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.
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