Tuna and chickpea salad with orange and cumin dressing

Tuna salad with orange and cumin dressing

Name: Tuna salad with orange and cumin dressing
Prep time: 10 min
Cook time: PTnullM
Total time: 10 min
Yield: 2 servings
Cuisine: Modern Australian
Ingredients: 70 g Baby spinach; 100 g Cherry tomatoes sliced; 1 small Lebanese cucumber julienned or sliced; 0.5 medium Red capsicum thinly sliced; 1 medium Carrot(s) julienned or sliced; 75 g Canned chickpeas, rinsed and drained (buy 1x125g can); 185 g Tuna, canned in springwater, drained; 1 tbs Freshly squeezed orange juice; 2 tsp Olive oil; 0.5 tsp Ground cumin; 1 tsp Red wine vinegar; 2 tbs 97% fat-free cottage cheese to serve

Points®

Total Time

10 min

Prep

10 min

Serves

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

Combine spinach, tomatoes, cucumber, capsicum, carrot, chickpeas and tuna in a large bowl.
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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Tuna salad with orange and cumin dressing

Ingredients

Instructions

Notes

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