Tuna, chickpea & garden pea salad
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Inexpensive food doesn’t have to be unhealthy. This salad uses loads of inexpensive ingredients – even stale bread!
Ingredients
White bread, sliced
75 g, stale and torn into chunks
Calorie controlled cooking spray
4 spray(s)
Za'atar seasoning
2 teaspoon(s)
0% fat natural Greek yogurt
150 g
Lemon Juice, Fresh
20 ml, juice of 1 lemon
Garlic
1 clove(s), crushed
Chickpeas, cooked
1 can(s), large, drained
Paprika
½ teaspoon(s), level, smoked paprika
Lemon
1 zest(s) of 1
Peas, fresh or frozen
300 g
Red onion
½ small, thinly sliced
Tuna in spring water, drained
160 g
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Tear the stale bread into small chunks, put on a baking tray and mist with calorie controlled cooking spray. Scatter over 2 tsp za’atar and toss to coat. Bake for 15 minutes, tossing every now and then, until golden.
2
Meanwhile, combine the yogurt with the lemon juice and garlic, then season and chill until ready to serve.
3
Drain and rinse the chickpeas pat dry and toss with the smoked paprika in a large bowl. Put the frozen peas in a microwave-safe bowl with 2 tbsp water and cover. Cook on full power for 3 minutes, stirring halfway. Drain then add to the chickpeas along with the lemon zest and onion.
4
Fold through the tuna and scatter over the croutons. Serve with the yogurt dressing.
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