TUNA, CHICKPEA & GOATS CHEESE MIX/SALAD
OK so I’m kind of being cheeky here - this is slightly more of a salad than a mix, but I ADORE this salad and didn’t want to finish the week without sharing it with you.
If you’re serving it as a mix, just chop everything a little finer.
Best thing about this mix – you can add or take out anything you want to!!! If you don’t like kale or you don’t have celery, just skip it.
Serve this with:
Sourdough toast
Rice thins
Baked sweet potato
Baked tortillas (add some Greek yoghurt too)
In a wrap
On its own as a salad
Serves 4
Ingredients:
185g canned tuna, drained
1 cup cos lettuce, roughly chopped
3/4 cup kale, roughly chopped
400g tinned chickpeas, drained
1 lebanese cucumber, chopped
1 cup of cherry tomatoes, quartered
2 sticks of celery, chopped
1/4 cup parsley, finely chopped
100g goats cheese, crumbled
1/2 cup slithered almonds, toasted
1 avocado, diced
Dressing:
1/2 cup of olive oil
Juice of 1x large lemon
1 tablespoon honey (optional)
Salt/pepper
Method:
Preheat oven to 160 degrees. Roast slithered almonds for approx. 10 mins. Remove and set aside until cooled.
In a large salad bowl, add lettuce, chickpeas, cucumber, tomato, celery, kale, tuna, avocado, goats cheese, almonds, parsley, salt & pepper.
To make dressing: Combine the olive oil, honey and lemon juice. Mix and season to taste. Add this to the salad bit by bit, you can always add more if needed.
Season the salad well. Toss salad and enjoy!!!
TIP 1: I always throw on a whole packet of nuts to toast and then store them in a container/jar in the pantry. It makes is so easy for topping salads, stir fry’s etc.
TIP 2: Make a larger salad dressing and store in a jar with a lid. Keep it stored in the fridge, it will last for us to 4 weeks!!!!