Ingredients
8 medium soft boiled eggs, halved
75g baby spinach leaves
400g can chickpeas, rinsed and drained
1 lebanese cucumber, shaved into ribbons
2 x 190g cans tuna in springwater, drained and flaked
pumpkin seeds, to garnish
Dressing:
¼ cup tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
salt and cracked black pepper
Method
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To make the dressing whisk the olive oil, lemon juice, Dijon, salt and pepper together until combined. Set aside.
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Place the baby spinach, chickpeas and cucumber ribbons in a large bowl and pour over dressing. Toss together then fold through the flaked tuna.
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To serve, divide salad between plates and top with boiled eggs. Scatter with pumpkin seeds and serve.