AVOCADO TUNA CHICKPEA SALAD

AVOCADO TUNA CHICKPEA SALAD FOR THE SALAD: 15 ounces (425 grams) Tuna, canned in brine or olive oil 14 ounces (400 grams) can chickpeas, drained 2 large Avocados, peeled and pitted 2 large vine ripened tomatoes, cut into wedges 1 large cucumber, halved lengthways and sliced 1/2 of a red onion, sliced thinly FOR THE DRESSING: 1/4 cup olive oil 2 tablespoons fresh squeezed lemon juice 1 tablespoon fresh chopped parsley (plus extra to serve) 1 teaspoon minced garlic (or 1 large garlic cloves, minced) 1/4 teaspoon salt Whisk together dressing ingredients in jug or jar. Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with pepper and extra salt if desired. Notes Make-Ahead Tip: Combine all of the ingredients together in a bowl (except the dressing), cover with plastic wrap and refrigerate. When ready to serve, drizzle with dressing.