Ahi Tuna Salad with Roasted Chickpeas and Dill Vinaigrette
A quick and healthy salad for lunch topped with creamy lemon dill dressing and crispy chickpeas.
Servings: 4 salads
Calories: 400kcal
Cost: $20
Equipment
- baking sheet
- foil
Ingredients
For the salad
- 4 oz smoked ahi tuna prepackaged
- 2 slices wheat bread cubed
- ¼ cup gouda grated
- 1 15 oz can chickpeas drained
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- 4 cups arugula
- 2 tbsp olive oil
- 1 avocado pitted and sliced
For the dressing
- ½ lemon juiced
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tsp balsamic vinegar
- ¼ cup olive oil
- 3 tbsp dill roughly chopped
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and fill one side with the chickpeas and the other side wit the cubed bread. Drizzle a tablespoon of olive oil onto both sides, and sprinkle the bread with a pinch of salt. Top the chickpeas with paprika, onion powder, cayenne, salt, and cumin and toss to ensure all chickpeas are covered. Space the chickpeas apart so that they aren't on top of each other. Place the sheet in the oven and bake for 10 minutes. Then remove the bread croutons from the sheet to a separate plate, and then return the chickpeas to the oven for 15-20 more minutes. The chickpeas should be brown and crispy and can be removed from the oven to cool.
- To make the dressing, mix together the olive oil, dill, dijon mustard, honey and balsamic in a small bowl. Add a pinch of salt if desired.
- Assemble the salad, filling a bowl with a cup of arugula, some croutons, a few slices of smoked ahi tuna, chickpeas, and the sliced avocado. Top with shredded gouda and a drizzle of the lemon dill vinaigrette. Enjoy!