Vegetable, Chickpea and Tuna Salad Print this recipe Details Serves: 1 Number of ingredients: 10To prep: 10 minutesTo cook: 20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1608Calories: 384Protein: 28gFat: 21.4gSaturated Fat: 3.4gCarbohydrates : 15.4gCarbohydrates per 100g: 5.3gFiber: 7.5gSodium: 486mgPotassium: 1053mg Ingredients 1/3 cup canned chickpeas, rinsed 1/2 cup pumpkin, chopped 1/2 zucchini, sliced 1/4 red onion, sliced 1 cup baby spinach or rocket 1 small 95g can of tuna in spring water 1 tablespoon olive oil 1 teaspoon lemon juice ½ teaspoon Dijon mustard Pepper to taste Method Toss pumpkin, zucchini, and onion in olive oil. Roast at 200°C for about 20 minutes until vegetables are tender and slightly caramelized. Allow to cool slightly. Dressing: in a small bowl or jar, add olive oil, lemon juice and Dijon mustard. Set aside. In a bowl, combine roasted vegetables, chickpeas, baby spinach, and drained tuna. Add a sprinkling of black pepper. Drizzle dressing over the salad and gently to combine.
