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God Save the Quinoa

Avocado Tuna Salad

Enjoy this creamy tuna salad made with avocado, spicy roasted chickpeas, crunchy celery, apple pieces, pecans, and juicy pomegranate seeds over endive leaves.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • • 1 15 oz can Albacore Tuna in water no salt, drained
  • • 1 pink lady apple chopped
  • • 3 celery sticks chopped
  • • 1/4 cup of raw pecans chopped
  • • 1/2 cup fresh pomegranate seeds
  • • 1/4 cup spicy Dijon Mustard
  • • 1 can chickpeas spicy roasted
  • • 1 ripe avocado cubed.
  • • Endive leaves for serving optional

Method
 

  1. • Roast your chickpeas if you have not done so already. (I suggest using my Spicy Roasted Chickpea recipe- it only takes 15 minutes!)
  2. • While chickpeas are roasting chop apple, celery sticks, and pecans and set aside.
  3. • De-seed pomegranate and set seeds aside.
  4. • Open canned tuna, drain water, and scoop tuna into a large mixing bowl
  5. • Add chopped apples, celery, pecans and pomegranate seeds in mixing bowl with tuna and combine. Mix in spicy roasted chickpeas when done cooking.
  6. • Pour spicy Dijon Mustard over contents and mix until all ingredients well combined.
  7. • Cut avocado into small cubes. Add cubed avocado into tuna and mix until avocado cubes are squished and all ingredients are well combined.
  8. • Wash and cut endive leaves. Scoop Avocado Tuna Salad with endive leaves, eat, and enjoy!

Notes

• If using Endive Leaves buy at least 2 Endive Stems. Store Endives in refrigerator until ready to use. Store left over endive leaves in an airtight container or zip lock baggie in the refridgerator.
• Store left over Avocado Tuna Salad in refrigerator in an airtight container for up to three days. Stir Avocado Tuna Salad with a spoon before re-serving.