I have made this with different combinations of leftovers from the fridge, chicken, ham, hot smoked salmon. Great base recipe that you can adapt to the ingredients you have available.
Mediterranean Tuna and Chickpea Salad
If you’re looking for a light lunch or evening meal then this tasty salad will fit the bill – and it's Healthy Pick. Enjoy!
Prep time:
Cook time:
Serves:
4
Ingredients
- Salad
- 1 cup orzo (risoni) pasta
- 1/2 red capsicum, deseeded and finely chopped
- 1 Lebanese cucumber, chopped
- 400g can Craig’s Chickpeas in brine, drained and rinsed
- 1/2 cup pitted black olives
- 8 cherry tomatoes, halved
- handful Italian parsley, roughly chopped
- 2 x 95g cans Greenseas Lemon Pepper Tuna
- 2 eggs, hardboiled, peeled and cut into quarters
-
Dressing - 1/4 cup olive oil
- 2 Tbsp white wine vinegar
- 1 tsp wholegrain mustard
- 2 tsp brown sugar
Tips
How to make the perfect hard boiled eggs:
Method
1. Cook the orzo pasta in plenty of boiling lightly salted water until just cooked. Drain, rinse with cold water, drain again and set aside in a large bowl.
2. Add red capsicum, cucumber, Craig’s Chickpeas , black olives, cherry tomatoes and Italian parsley. Mix through the dressing. Place on a serving platter. Flake Greenseas Lemon Pepper Tuna over and top with hardboiled eggs.
3. To make dressing: whisk all ingredients together and season to taste.
