Tuna and chickpea salad with orange and cumin dressing

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