Green Chickpea, Grilled Avocado & Albacore Tuna Salad

Green Chickpea, Grilled Avocado & Albacore Tuna SaladGreen Chickpea, Grilled Avocado & Albacore Tuna Salad

The United Nations says that Pulses are the ingredient of the year for 2016!

Green Chickpeas, or young garbanzo beans are my #1 choice, they are healthy, nutrient dense, full of fibre and a fantastic addition or alternative to legumes, blond chickpeas or even lentils.

Try them in your favourite smoothie, pesto, dip, curry, vegetarian dish or salad.

This dressing is great on any mixed greens or lettuces. Use grilled or baked salmon, tofu, halibut, scallops or shrimp—as long as they seafood choices are sustainable! It is also a great dip for vegetables or even a spread for wraps or sandwiches. Try it with lentil or chickpea salad, a warm potato salad, your favorite pasta salad or cooked quinoa.


Ned Bell


  • 2
    medium size ripe Haas avocados, peeled and pitted
  • 1 Cup
    thawed Green Chickpeas
  • 1
    whole jalapeno, roasted for 20 minutes in a 350 degree oven, seeds removed
  • 1/8 Cup
    fresh basil
  • 1/8 Cup
    fresh chives
  • 1 Cup
    extra virgin olive oil
  • 1/4 Cup
    Greek yogurt, low fat sour cream or low fat yogurt
  • Zest and juice of 1 lime
  • Zest and juice of 1 lemon
  • 1 Tablespoon
  • 1 Teaspoon
    sea salt
  • 1 Teaspoon
    cracked black pepper


  1. Puree everything in a Vita Mix Blender. Check for seasoning and adjust with sea salt and pepper to taste.

  2. To Build the Salad:
    Platter up some of your chosen fresh salad greens, place sliced albacore tuna on top, garnish with green chickpea spread, add half a grilled avocado, sprinkle a few green chickpeas on top and drizzle with extra virgin olive oil, a squeeze of fresh lemon and sea salt.