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Photo of Tuna, chickpea & garden pea salad by WW

Tuna, chickpea & garden pea salad

2
Points® value
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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