Tuna and Chickpea Salad
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 2 zucchini, trimmed cut into 2cm diagonal slices
- 1 red onion, thinly sliced
- 1 cup Italian parsley
- 225 g tuna in vegetable oil, drained
- 400 g chickpeas, rinsed drained
- 125 ml sour cream
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- 1⁄2 teaspoon crushed cumin
- 1⁄2 teaspoon crushed coriander
- 1⁄4 teaspoon cayenne pepper
directions
- Heat oil in frying pan and saute zucchini until evenly cooked.
- Place zucchini in large bowl, add onion, parsley, tuna and chickpeas.
- Toss and combine and arrange in serving bowl.
- Mix together the remaining ingredients. Season with salt and pepper and drop generous spoonfuls of dressing onto salad and serve.
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Reviews
-
Had my doubts about this one but it was mahvelous dahling! Even Dh thought so. I considered using the zucchini raw but I'm glad I went ahead and sauteed it as directed. I used 2ea 6oz cans of tuna and 1/2c parsley. I was afraid a full cup would be too overwhelming and it probably would have for my taste. I mixed the salad and dressing together and chilled it for 4 hours before serving. This one's gonna' be a repeat.
RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.