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overhead view white bowl with Avocado Chickpea Tuna Salad garnished with small basil leaves.
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5 from 1 vote

Avocado Chickpea Tuna Salad

Healthy Avocado Chickpea Tuna Salad with a simple homemade basil vinaigrette. Easy recipe packed with protein - great for lunch, dinner, picnics and potlucks (NO mayo!)
Prep Time20 minutes
Course: Salad
Cuisine: American
Keyword: avocado chickpea tuna salad, avocado tuna salad, healthy tuna salad, chickpea tuna salad, healthy summer salad, salads without mayonnaise, chickpea recipe, tuna salad
Servings: 6
Calories:

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.