Ingredients
- 2 units can solid white tuna packed in water
- ½ cup chickpeas drained and rinsed
- ½ cup celery chopped
- ⅛ cup cornichons chopped
- ½ cup chopped green apple OR
- ¼ cup dried cranberries
- 2 unit hard boiled eggs chopped
- ¼ cup purple onion chopped fine
- 1 unit avocado peeled, pitted and chopped
- ½ tsp celery salt
- ½ tsp black pepper
- 3 TBSP fresh lemon juice divided
- Thinly sliced lemon
- Celery leaves
Instructions
- In a large bowl, add the tuna. Using a fork, flake the tuna well.
- Using the fork, gently stir in the chickpeas, celery, cornichons, green apple or cranberries, hard boiled egg and purple onion.
- Toss the avocado with 1 TBSP of the lemon juice.
- Toss the avocado into the tuna mixture.
- Add remaining lemon juice, celery salt and pepper.
- Toss gently using the fork so as not to compress the ingredients.
- Store covered in the fridge for 30 minutes to chill.
- Serve with lemon slice or celery leaves as a garnish.