Serves 2
Ingredients
145g tin tuna fish in brine, drained
400g tin chickpeas, drained
200g new or baby potatoes, halved and boiled
Leaves of 1 baby gem lettuce
200g cherry tomatoes, halved
1 yellow pepper, sliced
½ cucumber, cut into cubes (diced)
½ red onion, sliced
1 avocado, sliced
A handful black olives
Fresh coriander, chopped (optional)
Ingredients - dressing
1 tablespoon balsamic vinegar
3 tablespoons olive oil
½ teaspoon wholegrain mustard
Season to taste
Method
- Break up the lettuce into pieces, then mix with the tomatoes, pepper, cucumber & onion
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Add the tuna fish and chickpeas, mixing through the salad with a spoon
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Add the potatoes while they are still just warm and mix in with the salad
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Sprinkle the olives and chopped coriander over the salad and add the avocado pieces
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Drizzle the dressing over the salad and enjoy!
Tip: The baby potatoes can be swapped for wholemeal pitta pockets.