Avocado Chickpea Tuna Salad tossed in homemade basil vinaigrette. Easy recipe packed with protein – great for lunch, dinner, picnics and potlucks!
Friends, mayonnaise has its place in a lot of salads, but this Avocado Chickpea Tuna Salad isn’t one of them.
Shredded crispy kale, creamy ripe avocado, chickpeas, crunchy veggies and canned tuna tossed in a delicious homemade Basil Vinaigrette with fresh herbs that screams summer.
What do I need to make this healthy Avocado Chickpea Tuna Salad?
The Salad:
Versatile and easy to customize:
- canned tuna fish
- chickpeas (garbanzo beans)
- fresh avocado peeled, pitted and cubed
- cherry tomatoes
- mini seedless cucumbers
- shredded kale
The Basil Vinaigrette Dressing:
- Just blend fresh basil leaves, olive oil, garlic clove, red wine vinegar, a little honey, some lemon juice and a pinch of sea salt.
How to make protein-packed Avocado Chickpea Tuna Salad:
Add dressing ingredients to a blender or food processor and blend until smooth.
If necessary add another tablespoon of olive oil or to desired consistency. Taste and adjust for salt then set aside.
Drain the canned chickpeas then rinse in cold water. Blot dry with paper towels then add to a large bowl along with the remaining salad ingredients (tuna, avocado, tomatoes, cucumber and kale.
Season with sea salt and fresh cracked black pepper.
Drizzle with dressing then toss to coat. Optional: add a sprinkle of sea salt.
Enjoy the salad right away or refrigerate and eat later.
Subs and variations to this recipe:
- Air fry or pan fry chickpeas for added texture.
- Garlic powder can be used in the dressing instead of fresh garlic
- Fresh parsley, diced celery or green onion are all great additions.
- Sunflower seeds or pumpkin seeds – sprinkle in for texture, nutrition and flavor.
How to store this salad:
Transfer ingredients to an airtight container and store in the fridge up to 3 days.
Note: the avocado will lose some of its bright green color but is still good to eat.
Why I love this recipe:
- Easy + packed with protein my favorite recipe for a work lunch or lighter dinner.
- Meal prep. It’s a simple recipe to carry you for days.
- Healthy benefits. This easy lunch or dinner has plenty of healthy benefits.
- It’s made from pantry staples and a few simple grocery store ingredients.
- No mayonnaise so it’s great recipe for summer picnics and potlucks.
More reader favorite salad recipes:
Enjoy!
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Avocado Chickpea Tuna Salad
Equipment
- blender or food processor for salad dressing
Ingredients
Basil Vinaigrette Salad Dressing:
- 1 cup packed fresh basil leaves stems removed (about 2 oz)
- 1 clove garlic minced
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt or more to taste
The Salad:
- 10 ounces canned tuna fish drained
- 15 ounce can chickpeas drained/rinsed
- 2 large avocados peeled, pitted and cube
- 5-6 ounces cherry tomatoes halved
- 3 mini seedless cucumbers sliced into coins
- 2 cups kale shredded
Instructions
- Add dressing ingredients to a blender or food processor and blend until smooth. If necessary, add another tablespoon of olive oil or to desired consistency. Taste and adjust for salt then set aside.
- Drain the canned chickpeas then rinse in cold water. Dab with paper towels and add to a large bowl along with tuna, avocado, tomatoes, cucumber and kale. Season with sea salt and fresh cracked pepper.
- Drizzle dressing over the top then gently toss to coat. Salad can be enjoyed right away or chilled and eaten later.