Avocado Chickpea Tuna Salad with lemon garlic parsley dressing

Avocado Chickpeas,celery,tuna and a zingy lemon dressing.What´s not to like?

There is suddenly an abundance of deliciously fresh vegetables ready to eat, and my all time seasonal favourite is the avocado.This year in the Algarve and Andalucia avocados are just falling off the trees like its a production line."Make hay while the sun shines they say. Make guacamole and bruschetta I say, avocado salsa, avocado ice cream, avocado open sandwiches, avocado and mint chutney.I make up a huge batch of this tuna salad (without the dressing or avocado) at the beginning of the week and throw it into an airtight container. When ready to eat, I chop up the avocados, add them in and drizzle with ready made dressing - So easy.
Avocado Chickpea Tuna Salad 
This avocado chickpea and tuna salad with a lemon dressing is perfect for lunch or dinner. Quick and easy for meal prep. Healthy and filling, it is not only packed with amazing flavours, it is also a bowl full of protein, fibre and healthy fats.

FOR THE SALAD:

15 ounces (425 grams) Tuna, canned in brine or olive oil
14 ounces (400 grams) can chickpeas, drained
2 large Avocados, peeled and pitted
2 large vine ripened tomatoes, cut into wedges
1 large cucumber, halved lengthways and sliced
1/2 of a red onion, sliced thinly

FOR THE DRESSING:
1/4 cup olive oil
2 tablespoons fresh squeezed lemon juice
1 tablespoon fresh chopped parsley (plus extra to serve)
1 teaspoon minced garlic (or 1 large garlic cloves, minced)
1/4 teaspoon salt
Whisk together dressing ingredients in jug or jar.
Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with pepper and extra salt if desired.

Make-Ahead Tip: Combine all of the ingredients together in a bowl (except the dressing), cover with plastic wrap and refrigerate. When ready to serve, drizzle with dressing.