Chickpea and tuna salad
This zesty salad is quick and easy, ready to feed your guests in 15 minutes!
Serves: 4
Time to make: 15 mins
Ingredients
- 1 cup frozen edamame, podded
- 400g can chickpeas, rinsed, drained
- 200g mixed tomatoes, roughly chopped
- 60g baby spinach leaves
- ½ small red onion, finely sliced
- 4 Qukes/baby cucumbers, roughly chopped
- 2 x 185g cans tuna in chilli oil, drained
- zest and juice of 1 lemon
- 4 small grainy rolls, to serve
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Instructions
1 Place edamame in a small saucepan. Pour over boiling water, then cook over high heat for 3–4 minutes or until cooked through. Drain. Transfer to a large mixing bowl.
2 Add chickpeas, tomato, spinach, onion, cucumber, tuna, lemon zest and juice to bowl. Season with freshly ground black pepper, gently tossing to combine.
3 Divide chickpea and tuna salad among four serving bowls. Serve with grainy rolls on the side.
HFG tip
Don’t like raw onion? Use finely sliced spring onions instead. Or swap them for sliced yellow capsicum to boost vibrancy and your vegie count.
Nutrition Info (per serve)
-
Calories 343cal
-
Kilojoules 1435kJ
-
Protein 29.1g
-
Total fat 7.8g
-
–Saturated fat 1.6g
-
Carbohydrates 31.7g
-
–Sugars 5.5g
-
Dietary fibre 11g
-
Sodium 799mg
-
Calcium 153mg
-
Iron 5.2mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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