Avocado Chickpea Tuna Salad

INGREDIENTS:

Salad:

5 ounces canned tuna fish, drained and flaked apart

15 ounce can chickpeas, rinsed and drained

1 avocado, peeled and diced

1/4 cup diced onion

2 tablespoons chopped flat leaf parsley

Vinaigrette:

2 tablespoons lemon juice

2 tablespoons champagne vinegar or more lemon juice

1 tablespoon dijon mustard

1 tablespoon olive oil

1 tablespoon honey or maple syrup

Kosher salt and fresh ground black pepper to taste

INSTRUCTIONS:

1.In a large bowl combine the salad ingredients. Whisk together the vinaigrette ingredients and pour them over the salad.

2.Toss everything together and taste for seasoning. Serve immediately. Salad is best eaten within two days.