Name: Egg, tuna, and chickpea salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
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

Egg, tuna, and chickpea salad

Ideal for after your exercise session!

Serves 4

Prep

15M

Cook

Total

20M

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Look, it’s not healthy, but a bit of salt & pepper never hurt; so grab a stylish set like these to dispense it all!

Recipe courtesy of Eggs.org.au.

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

To make the dressing whisk the olive oil, lemon juice, Dijon, salt and pepper together until combined. Set aside.

Place the baby spinach, chickpeas and cucumber ribbons in a large bowl and pour over dressing. Toss together then fold through the flaked tuna.

To serve, divide salad between plates and top with boiled eggs. Scatter with pumpkin seeds and serve.

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Ingredients

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