Mediterranean Tuna And Chickpea Salad
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 12.15 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
Dressing
- 1/4 cup olive oil
- 2tablespoons white wine vinegar
- 1teaspoons wholegrain mustard
- 2teaspoons brown sugar
Salad
- 190grams Greenseas Lemon Pepper Tuna
- 1 cup risoni pasta
- 1/2 red capsicum, deseeded and finely chopped
- 1 lebanese cucumber, chopped
- 400grams chickpeas in brine, drained and rinsed
- 1/2 cup pitted black olives
- 8 cherry tomatoes, halved
- 1 handful parsley, roughly chopped
- 2 eggs, hardboiled, peeled and cut into quarters
Nutrition per serving
2240kJ / 538Cal
2240 Kilojoules or 538 Calories
26% of daily energy intake*
Protein
21.8grams
Fat
21.9grams
Carbs
46.8grams
Sugars
6.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook the risoni 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.
Step 2 of 3
Add red capsicum, cucumber, chickpeas, black olives, cherry tomatoes and parsley. Mix through the dressing. Place on a serving platter. Flake Greenseas Lemon Pepper Tuna over and top with hardboiled eggs.
Step 3 of 3
To make dressing: whisk all ingredients together and season to taste.
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