Mediterranean Protein Salad
Whip up this vibrant and healthy chickpea, tuna, and avocado salad in a flash! Packed with protein from the tuna and chickpeas, and healthy fats from the avocado, it's a delicious and nutritious meal that's incredibly easy to make. The zesty lemon dressing brings all the flavours together for an irresistible bite!
Ingredients
fresh coriander10 g
tuna chunks in spring water2 tin
tinned chickpeas1 tin
cherry tomatoes150 ghalved
avocado1 wholecubed
lemon0.5 whole
dijon mustard1 tsp
honey0.5 tsp
salt1 pinch
black pepper1 pinch
extra virgin olive oil2 tbsp
Instructions
Chef's Tips
For an extra crunch, add some finely diced red onion or cucumber to the salad.
If you don't have fresh lemon, a good quality white wine vinegar can be used as a substitute in the dressing.
This salad is perfect for meal prep! Store the dressing separately and add it just before serving to keep the ingredients fresh and prevent the avocado from browning.
Prepare the Dressing Base
In a small bowl, measure out the extra virgin olive oil, Dijon mustard, and honey.
Finish the Dressing
Squeeze the juice from half a lemon into the bowl containing the base ingredients. Add a pinch of salt and black pepper. Whisk all the dressing ingredients together until they are thoroughly combined. Taste the dressing and adjust the seasoning if necessary.
Prepare the Vegetables
Take the cherry tomatoes and slice each one in half. Halve the avocado, remove the stone, scoop out the flesh, and cut it into bite-sized cubes.
Prepare Salad Components
Drain the tuna chunks in spring water thoroughly. Rinse and drain the tinned chickpeas.
Combine Salad Ingredients
In a large serving bowl, add the drained tuna, the rinsed and drained chickpeas, the halved cherry tomatoes, and the cubed avocado.
Dress the Salad
Pour the entire prepared dressing over the salad ingredients in the large bowl. Using serving spoons or tongs, gently mix all the salad components together until everything is evenly coated with the dressing.
Garnish and Serve
Sprinkle fresh coriander leaves over the top of the salad as a garnish before serving immediately.
