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Tuna, Chickpea & Avocado Salad

Makes 1 serving

Macros: 333 Cal, Fat 11g, Carbs 37g, Fibre 12g, Protein 26g


1/2 can Tuna (drained, flaked with a fork)

1/2 cup Chickpeas (cooked, drained)

1/4 Cucumber (medium, chopped)

1/2 cup Cherry Tomatoes (halved)

1/4 Avocado (cubed)

2 tbsps Red Onion (sliced)

2 tbsps Italian Dressing

1 tbsp Parsley (fresh, chopped)


Divide the tuna, chickpeas, cucumber, tomatoes, avocado, and onion evenly between bowls. Top evenly with the dressing and parsley. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

No Italian Dressing: Use olive oil and lemon juice instead.

No Tuna: Use other canned fish like salmon or mackerel.

Canned Tuna: One can of tuna is equal to 165 grams or 5.8 ounces, drained.

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