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Mediterranean Tuna & 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!

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Preparation Time:
15 minutes
Cooking Time:
15 minutes
Serves:
4

Ingredients

Salad
1 cup orzo (risoni) pasta
1/2 red capsicum, deseeded and finely chopped
1 Lebanese cucumber, chopped
400 g can Craig’s Chickpeas in brine, drained and rinsed
1/2 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
1/4 cup olive oil
2 Tbsp white wine vinegar
1 tsp wholegrain mustard
2 tsp brown sugar
Mediterranean Tuna & Chickpea Salad

Method

  • 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.
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    The materials published on this website are of a general nature and have been provided for informational purposes only. Always consult your medical practitioner or a qualified health provider for any further advice in relation to the topics discussed.