Egg, Tuna, and Chickpea Salad Recipe | myfoodbook

Ingredients

• 1/4 cup tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and cracked black pepper
• 8 medium soft boiled eggs, peeled and halved
• 75g baby spinach leaves
• 1 x 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