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 flaked tuna and finish with the toasted pine nuts.