Greek-style tuna and chickpea salad
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Time to make:
$3.65 per serve
(at time of publication)
Full ingredients list:
425g can tuna in olive oil
400g can no-added-salt chickpeas, rinsed, drained
1 small red onion, chopped
1/2 bunch flat-leaf parsley, coarsely chopped
2 tablespoons lemon juice, plus lemon wedges, to serve
1 tablespoon capers, rinsed
4 cups mixed salad leaves
1 small red capsicum, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1Drain approximately half of the oil from the can of tuna. Flake the tuna with a fork. Combine tuna with remaining oil from the can, chickpeas, red onion, parsley, lemon juice and capers in a large salad bowl.
Step 2Divide salad leaves among 4 serving bowls, and top with tuna salad and sliced capsicum. Serve with lemon wedges.
About this recipe
First published: February 2017