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
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.
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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.
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.
To make dressing: whisk all ingredients together and season to taste.
What do I need?
1 cup orzo (risoni) pasta
½ red capsicum, deseeded and finely chopped
1 L ebanese cucumber, chopped
400 g can Craig’s Chickpeas in brine, drained and rinsed