Tuna Salad with Chickpeas, Avocado and Oranges

Preparation

1. Place the pine nuts in a dry non-stick skillet and toast over medium-high heat for a few minutes until golden brown, stirring frequently to prevent burning.
2. Peel the orange completely, removing all white pith, and cut into bite-sized pieces. Cut the avocado in half, remove the pit, and cut into pieces.
3. Combine the chickpeas, avocado, orange pieces, and baby spinach in a large bowl. Season with a pinch of salt and drizzle with olive oil. Toss gently to combine and divide among serving plates.
4. Top with the drained, flaked tuna and finish with the toasted pine nuts.