Tuna and chickpea salad with orange and cumin dressing
Baby spinach leaves
100 g, sliced
1 small, julienned or sliced
½ medium, thinly sliced
1 medium, julienned or sliced
Canned chickpeas, rinsed and drained
75 g, (buy 1x125g can)
Canned tuna in springwater, drained
Freshly squeezed orange juice
Red wine vinegar
97% fat-free cottage cheese
2 tbs, to serve
- 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.