KETO TUNA AND CHICKPEAS SALAD

Not a fan of mayo, but love tuna, avocado or Chickpeas, red pepper and onion? What if we tossed all of those with a tart lime and olive oil dressing? You'd have a quick, simple and budget friendly meal in under 15 minutes!

Servings: 1

Ingredients:

·         1½ lbs can of tuna in water

·         3 (11⁄3 lbs) avocados, cut into eights or 1 cup Chickpeas

·         3 oz. red bell peppers, sliced

·         2 oz. (52⁄3 tbsp) red onions, sliced

·         5 oz. cucumber, quartered

·         2 oz. (9 tbsp) celery stalks, diced

·         2 tbsp lime juice

·         1⁄3 cup olive oil

·         salt and pepper to taste

 

Instructions:

—        Drain the tuna. Use a fork to flake the tuna onto a plate.

—        Slice red bell pepper and red onion into thin slices. Quarter the cucumber, lengthways, remove seeds, and slice. Halve the celery, lengthways, and then cut into small pieces. Then peel and de-stone the avocado and cut into eighths.

—        Arrange all ingredients in layers on a large serving platter, or onto individual plates.

—        Place the lime juice and olive oil in a small jar and shake well to combine. Drizzle dressing over salad and finish off with salt and pepper to taste.