Chickpea Tuna Salad
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 240 g Chickpeas (canned; drained weight)
- 102 g Tuna (canned, drained weight)
- 1 rib Celery (diced)
- 0.5 Red onion (diced)
- 0.25 Cucumber (diced)
- 1 tbsp Capers
- 8 Cherry tomatoes (quartered)
- 8 Kalamata olives (halved)
- 5 g Fresh parsley (finely chopped)
- 2 tablespoons 0% fat Greek yogurt
- 1 tbsp Olive oil (extra virgin)
- 0.5 Lemon (juice only)
- 1 tsp Dijon mustard
- 2 pinch Fine sea salt
- 2 pinch Ground black pepper
- 2 Garlic cloves (crushed)
- 15 g Feta (crumbled)
Method
- In a large mixing bowl add the tuna, chickpeas, cucumber, tomato, celery, onion, capers, olives and parsley.
- In a small mixing bowl, add the yogurt, oil, lemon juice, mustard, garlic, salt and pepper. Mix well to combine.
- Pour the dressing over the salad ingredients and mix well to coat everything.
- Transfer to serving bowls and top with the feta.