Warm vegetable and chickpea salad
Chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (400g can)
Roasted capsicum, not in oil
Zucchini baked without fat
Eggplant, baked without fat
1 cup(s), finely chopped
Tuna, canned in springwater, drained
300 g, (2x185g can)
Baby spinach leaves
⅓ cup(s), (80ml), fat-free
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays with baking paper. Place chickpeas on one prepared tray and lightly spray with oil. Sprinkle with cumin, tossing to coat. Place vegetables on remaining prepared tray.
- Bake chickpeas and vegetables for 20 minutes or until chickpeas and vegetables are warmed through. Transfer to a large serving bowl. Add tuna, spinach and dressing, tossing gently to combine. Serve.