Chickpea Tuna, Carrot And Avocado Salad

So last week I went to Bruce Springsteen (yes it was exceptionally amazing – as always) and even though I work for the same company that owns the tour company, I didn’t trust that there would be good vegan options (turns out there was -nice one and sorry for doubting you Frontier touring!)I made a MASSIVE amount of the chickpea “chuna” sandwiches from my last post. So much in fact that when the next day came round, I was REALLY over the sandwiches, but wanted to use up the remaining chuna.

I searched my food cupboards/fridge and found some carrots, an onion and some parsley and though “f*ck it, I’m going to make a really tasty, Asian inspired Carrot/Tuna Salad”. It’s a bit “cheffy” for what I normally post on here. It is definitely a bit poncy, which is definitely what I try and avoid, but Juddy is hungover, feeling like he needs some good tasting healthy food and this is what I have! Despite being cheffy and poncy, it is really simple and that DEFINITELY fits my requirements for LPK.

OK, so julienning carrots takes a little time and can be quite tricky, but it is worth the time and effort. If you don’t know what julienning is, it’s cutting veg, usually carrots, into thin matchsticks. I advise you to look it up on youtube first as that’s what I did all those years ago. But if that’s too daunting, all modern food processors have a julienning function.

When you have the carrots and onions cut, you are going to want to remove as much liquid as you can. You do this by using the salt technique – spoon over some salt and it will naturally remove a huge amount of water, you can then use some elbow grease to remove the rest. Aldo, don’t worry about the high level of salt, most of this will be squeezed out with the liquid, you are just using it as a tool to help. The carrots have to be dry so don’t skip this step whatever you do. It IS the recipe.

I hope you enjoy this as much as I did. You will feel amazing after eating it, I promise. I personally feel this will feed about 3 people, but normal civilians will think it is a 4. Fair enough…


Serves 4


  • 4 carrots, peeled and julienned
  • 1 red onion, finely sliced
  • 2 teaspoons salt
  • 1/2 batch chickpea chuna, recipe here
  • 2 avocados, cubed
  • 1 small batch parsley, chopped
  • 1 tablespoon sesame oil
  • Salt and pepper


Cook it:

  1. Cut the carrots into a julienne. If your chopping skills are not up to scratch and have a food processor, most modern ones have a julienne function, so make us of that
  2. Thinly slice the onion
  3. Place onion slices and julienned carrots into a large bowl, spoon over 2 teaspoons of salt, give a mix and then leave for 20-30 minutes. The salt will bring out all the moisture from the veg and is essential, so remove the veg from the bowl into a separate bowl/container. One handful at a time, take the carrot/onion mixture and squeeze the hell out of it into a sink. Remove as much moisture as you can. Man/woman up folks!
  4. Once all the carrots are dry, add back to the large bowl (drain any leftover liquid first) and add the chuna, avocado, parsley, sesame oil and season with salt and pepper
  5. Mix gently and serve
  6. Get it into ya with a beer

Recommended Tunes:

Bruce Springsteen “Live In New York City”

Sorry, not sorry!

EVERYONE needs to see Bruce live. I had only heard 2 songs of his the first time I saw him. It didn’t matter one bit, I had a BIG cheesy smile the entire time.

Last week was the third time I have seen him and every show was exceptional.

Do it…..

Listen – but do yourself a favour and buy it on vinyl!!

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