This light tasty salad has great flavour and colour. It is best eaten immediately but can be stored in the fridge if the dressing is kept separate and poured over the tuna, broccoli and chickpeas just before serving. The broccoli will retain its fresh green colour if it doesn't come into contact with the acid from the dressing.
Tuna, Chickpea and Broccoli Salad
Makes 2
Click HERE for a printable recipe card.
Ingredients:
- 85g / 3oz tuna, canned in water
- 140g / 5oz chickpeas
- 110g / 4oz / 2 stalks celery
- 85g / 3oz pepper
- 2tsp parsley, dried
- 200g / 7oz broccoli florets, steamed for 4-5 minutes
Dressing
- 22ml / 1.5tbsp lemon juice
- 7.5ml / 1/2tbsp vinegar (white wine, sherry, apple cider)
- 5g / 1tsp mustard
- 15ml / 1tbsp olive oil
- 56g / 2oz Greek yogurt, nonfat plain
Method:
In a medium bowl, mix together the tuna, chickpeas, celery, pepper, parsley and broccoli.
In a separate bowl, mix together the lemon juice, vinegar and mustard. Whisk in the olive oil and yogurt. Or use a salad dressing mixer to combine all the ingredients.
Add the dressing to the salad and mix together. ENJOY!
Click HERE for a printable recipe card.
Nutritional Information:
No comments:
Post a Comment