INGREDIENTS:
Salad:
5 ounces canned tuna fish, drained and flaked apart
15 ounce can chickpeas, rinsed and drained
1 avocado, peeled and diced
1/4 cup diced onion
2 tablespoons chopped flat leaf parsley
Vinaigrette:
2 tablespoons lemon juice
2 tablespoons champagne vinegar or more lemon juice
1 tablespoon dijon mustard
1 tablespoon olive oil
1 tablespoon honey or maple syrup
Kosher salt and fresh ground black pepper to taste
INSTRUCTIONS:
1.In a large bowl combine the salad ingredients. Whisk together the vinaigrette ingredients and pour them over the salad.
2.Toss everything together and taste for seasoning. Serve immediately. Salad is best eaten within two days.
