Lunch
Budget Tuna Avocado Salad with Canned Chickpeas
A cold, filling salad made from pantry cans and one avocado. It takes 15 minutes, costs very little, and keeps well for a few days in the fridge.
Method
Drain the chickpeas well and pat them dry with a clean towel.
Add the chickpeas to a large bowl and mash about a third with a fork.
Drain the tuna and flake it into the bowl.
Add the cucumber, tomato, and red onion.
Stir in the Greek yogurt, olive oil, lemon juice, paprika, salt, and pepper.
Taste and add more lemon or salt if needed.
Fold in the cubed avocado gently right before serving.
Split into two portions and eat cold.
Chef's tip
For meal prep, store the salad base without the avocado and dice a fresh one each morning. For a bulk, add a cup of cooked rice per serving. For a cut, skip the olive oil and use half an avocado.