Easy Avocado Chickpea Salad
(serves 2-3)
- 1 x 14 oz/400 g can chickpeas, drained and rinsed
- 1 medium ripe avocado, peeled, pitted, and mashed
- 1 cup/150 grams cherry tomatoes, halved
- Juice of 1 medium lemon juice
- Handful of fresh cilantro, chopped
- Optional: 5 oz/150 grams of canned tuna in water, drained
- Sea salt and fresh cracked pepper to taste
In a mixing bowl, combine the mashed avocado with the lemon juice. Stir in the chickpeas, cherry tomatoes, and tuna if using. Toss in the cilantro. Sprinkle with a little sea salt and black pepper. Eat and enjoy!
Make-Ahead Tip: You can prep the chickpeas (or tuna), tomatoes, and cilantro in advance. Just add the avocado and lemon juice when you’re ready to eat. This will keep 2-3 days in the fridge.
Tag me at @getlyonstrong if you try this recipe 👩🍳
Lyonel Lumarque
www.GetLyonStrong.com