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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!
Makes 4
Prep Time 15 minutes
Cook Time 15 minutes
Easy
Ingredients
Salad
1 cup orzo (risoni) pasta
½ red capsicum, deseeded and finely chopped
1 Lebanese cucumber, chopped
400 g can Craig's Chickpeas in brine, drained and rinsed
½ cup pitted black olives
8 cherry tomatoes, halved
1 handful Italian parsley, roughly chopped
2 x 95 g cans Greenseas Lemon Pepper Tuna
2 eggs, hardboiled, peeled and cut into quarters
Dressing ¼ cup olive oil
2 Tbsp white wine vinegar
1 tsp wholegrain mustard
2 tsp brown sugar
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 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. Step 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. Step 3
To make dressing: whisk all ingredients together and season to taste. Tips
What do I need?
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1
Salad
2
1 cup orzo (risoni) pasta
3
½ red capsicum, deseeded and finely chopped
4
1 L ebanese cucumber, chopped
5
400 g can Craig’s Chickpeas in brine, drained and rinsed
6
½ cup pitted black olives
7
8 cherry tomatoes, halved
8
1 handful Italian parsley, roughly chopped
9
2 x 95 g cans Greenseas Lemon Pepper Tuna
10
2 eggs, hardboiled, peeled and cut into quarters
11
¼ cup olive oil
12
2 Tbsp white wine vinegar
13
1 tsp wholegrain mustard
14
2 tsp brown sugar
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