An easy, filling main-course salad with tuna, chickpeas and pasta – crisp vegetables, fruit and a mustard vinaigrette.
This tuna salad with chickpeas tastes wonderful, and it keeps you full for a long time.
The pasta salad with tuna and chickpeas is tossed in a creamy mustard vinaigrette – it is substantial, crunchy and very good.
The recipe serves 2-3 people, depending on appetite – and on whether you serve a slice of bread alongside.
Tuna salad with chickpeas, pasta and mustard vinaigrette
An easy, delicious main-course salad with tuna, chickpeas and pasta – fresh vegetables and a mustard vinaigrette.The recipe makes 2-3 lunch salads, depending on appetite.
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Ingredients
- 100 g pasta
- 1 tin chickpeas, drained
- 1 tin tuna, drained
- 1 avocado, diced
- 1 apple, diced
- 1 small red onion, thinly sliced
- 1/4-1/2 cucumber, diced
- 2-3 tbsp parsley, finely chopped
- 2-3 handfuls salad leaves – lamb’s lettuce, mixed leaves or rocket
Mustard vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 1/2 tbsp mayonnaise
- 2 tsp coarse mustard, I use wholegrain
- 2 tsp honey
- Salt and pepper
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Method
- Cook the pasta according to the packet instructions, then rinse it in cold water.
- Stir the vinaigrette ingredients together, season to taste with salt and pepper and set aside.
- Combine the pasta, chickpeas, cucumber, apple, red onion, tuna and avocado in a bowl, pour over half the vinaigrette and toss well.
- Divide the salad leaves between 2 plates, top with the tuna salad and toss lightly.
- Sprinkle with parsley, season with freshly ground pepper and pour over the remaining vinaigrette.
Nutrition
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Hvor er det dejligt at høre, tusind tak 🙂
Warm wishes, Dianna