Crispy Chickpea and Tuna Salad - CERES Fair Food
The tuna supports the real stars of this salad - the chickpeas.
Ingredients
- 5 tbsp olive oil
- 400g canned chickpeas
- Two handfuls of roquette
- Two handfuls of cos lettuce roughly torn
- 3/4 cup loosely packed fresh herbs, we used parsley and dill – finely chopped
- 2 tbsp mayonnaise
- 1 tbsp wholegrain mustard
- 1 tbsp Sherry vinegar or red wine vinegar
- Salt
- Pepper
- 290g sustainably caught tuna in spring water
- 4 mild pickled peppers (optional)
- Juice and finely grated zest of one small lemon
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