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Jessica Cooke
Prep. Time
5 minutes
Cook Time
n/a
Serves
2
Description:
Ingredients:
- 15 ounces (425 grams) Tuna, canned in brine or olive oil
- 14 ounces (400 grams) can chickpeas, drained
- 2 large Avocados, peeled and pitted
- 2 large vine ripened tomatoes, cut into wedges
- 1 large cucumber, halved lengthways and sliced
- 1/2 of a red onion, sliced thinly
- FOR THE DRESSING:
- 1/4 cup olive oil
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon fresh chopped parsley (plus extra to serve)
- 1 teaspoon minced garlic (or 1 large garlic cloves, minced)
- 1/4 teaspoon salt
Method:
Whisk together dressing ingredients in jug or jar. Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with pepper and extra salt if desired.