Name: Avocado Chickpea Tuna Salad Sourdough Sandwich
Prep time: 13 min
Cook time: 2 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz canned tuna in water; 0.5 cup chickpeas; 0.5 whole avocado; 2 slice sourdough bread; 2 tbsp red onion; 1 tbsp fresh parsley; 1 tbsp lemon juice; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Nutrition

Per serving

554 calories

Protein: 51g; 35% of calories
Carbs: 56g; 39% of calories
Fat: 17g; 26% of calories

Instructions

Prep 13 min · Cook 2 min

Drain the canned tuna and chickpeas thoroughly in a fine-mesh sieve to ensure the sandwich filling remains thick and not watery.
In a medium mixing bowl, add the pitted and peeled avocado half and mash it with a fork until it reaches a creamy consistency with a few small chunks remaining.
Add the drained tuna and chickpeas to the bowl, using the fork to lightly flake the tuna and partially smash about half of the chickpeas.
Stir in the finely diced red onion, chopped parsley, lemon juice, and Dijon mustard until the mixture is well combined and the avocado acts as a binder.
Season the salad with sea salt, black pepper, and garlic powder, then give it one final mix to distribute the spices evenly.
Place the sourdough slices in a toaster or under a broiler for 1-2 minutes until they are golden brown and crisp.
Heap the avocado tuna mixture onto one slice of the toasted sourdough, top with the second slice, and cut in half to serve.

Nutrition

Ingredients

Instructions

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