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Tuna and chickpea salad with orange and cumin dressing

Tuna salad with orange and cumin dressing

2
Points®
Total Time
10 min
Prep
10 min
Serves
2
Difficulty
Moderate

Ingredients

Baby spinach

70 g

Cherry tomatoes

100 g, sliced

Lebanese cucumber

1 small, julienned or sliced

Red capsicum

½ medium, thinly sliced

Carrot(s)

1 medium, julienned or sliced

Canned chickpeas, rinsed and drained

75 g, (buy 1x125g can)

Tuna, canned in springwater, drained

185 g

Freshly squeezed orange juice

1 tbs

Olive oil

2 tsp

Ground cumin

½ tsp

Red wine vinegar

1 tsp

97% fat-free cottage cheese

2 tbs, to serve

Instructions

  1. Combine spinach, tomatoes, cucumber, capsicum, carrot, chickpeas and tuna in a large bowl.
  2. Whisk orange juice, oil, cumin and vinegar in a small bowl. Add dressing to salad and toss to combine. Serve topped with cottage cheese.

Notes

VARIATION: Swap chickpeas for cannellini beans.

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