Spinach Salad Bowl with Crispy Chickpeas, Mint, and Wild Tuna | Marine Stewardship Council

Ingredients

• 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)