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Spinach Salad Bowl with Crispy Chickpeas, Mint, and Wild Tuna

Prep time
15 mins
Cooking Time
0 mins


  • 1 tin/can of MSC certified tuna  
  • 4 cups of cleaned spinach leaves, left whole if smaller, torn to bite sized pieces if larger 
  • ¼ cup fresh mint leaves  
  • ½ cup green apple, sliced 
  • 1 ripe avocado, sliced in wedges 
  • ½ cup extra virgin olive oil 
  • ¼ cup fresh lemon juice 
  • ½ cup crispy chickpeas (often available in the snack aisle) 


  1. Place the spinach in the large mixing bowl along with the mint, green apple and avocado. Toss gently making sure you don’t break everything up too much.  
  2. Drizzle with half of the olive oil and half of the lemon juice, season with a pinch of salt. 
  3. Load the mixture onto a large platter and finish by scattering the tuna (including the oil if not packed in water), crispy chickpeas, any extra mint you have left and the remaining olive oil and lemon juice. 
  4. Serve right away.