A chopped tuna salad is one of the tastiest, easiest, and most delicious lunches… always has been, always will be. This Rainbow Tuna Salad is a work-friendly favourite.

RAINBOW TUNA SALAD

Dairy-free / Pescatarian
Serves 4

INGREDIENTS

• 425g can tuna in olive oil
• 400g can chickpeas, drained and rinsed
• 2 large avocados, diced
• 2 large tomatoes, cut into wedges
• 1 large cucumber, halved and sliced
• ½ of red onion sliced thinly

Dressing:

• ¼ cup olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh parsley, roughly chopped, plus extra for garnish
• 1 tsp crushed garlic
• Salt and pepper, to taste

METHOD

1. Combine dressing ingredients in a jar and shake to combine. Keep stored in fridge for up to 3 days, if pre-preparing.
2. Mix salad ingredients together in a bowl. Toss with dressing, garnish with parsley, then serve.

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