Tuna, Chickpea & Goat's Cheese Salad

I ADORE this salad and it doubles as a mix that you can serve on top of all kinds of bases. If you’re serving it as a mix, just chop everything a little finer.

The best thing about this salad is that 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.

You can serve this with sourdough toast, rice thins, baked sweet potatoes, baked tortillas (add some yoghurt too), in a wrap or on its own as a salad.

Course Salad, Starters

Keyword Egg Free, Fish, Gluten Free, Pescetarian

Dietary Pescatarian

Allergen Egg-free, Gluten Free

Protein Fish

Member Free

Servings

Calories 640

Ingredients

0.5 cup slivered almonds
1 cup cos lettuce roughly chopped
400 g canned chickpeas drained & rinsed
185 g canned tuna drained
1 lebanese cucumber chopped
1 cup cherry tomatoes quartered
2 celery sticks chopped
0.75 cup kale roughly chopped
1 avocado diced
100 g goat's cheese crumbled
0.25 cup parsley leaves finely chopped
sea salt & cracked black pepper
0.5 cup extra virgin olive oil
1 lemon large, juice squeezed
1 tbsp honey optional

Instructions

Preheat the oven to 160°C conventional (140°C fan-forced). Place the almonds on a baking tray and roast for about 10 minutes. Remove and set aside until cooled.
In a large salad bowl, place the lettuce, chickpeas, tuna, cucumber, tomato, celery, kale, avocado, goat's cheese, almonds, parsley, salt and pepper.
1 cup cos lettuce, 400 g canned chickpeas, 185 g canned tuna, 1 lebanese cucumber, 1 cup cherry tomatoes, 2 celery sticks, 0.75 cup kale, 1 avocado, 100 g goat's cheese, 0.5 cup slivered almonds, 0.25 cup parsley leaves, sea salt & cracked black pepper
To make the dressing: Combine the olive oil, lemon juice and honey (if using). Mix and season to taste. Add this to the salad bit by bit, you can always add more if needed.
0.5 cup extra virgin olive oil, 1 lemon, 1 tbsp honey
Season the salad well, toss and enjoy!

Notes

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.

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!!!!