Tuna, chickpea & garden pea salad
White bread, sliced
75 g, stale and torn into chunks
Calorie controlled cooking spray
0% fat natural Greek yogurt
Lemon Juice, Fresh
20 ml, juice of 1 lemon
1 clove(s), crushed
1 can(s), large, drained
½ teaspoon(s), level, smoked paprika
1 zest(s) of 1
Peas, fresh or frozen
½ small, thinly sliced
Tuna in spring water, drained
- 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.
- Meanwhile, combine the yogurt with the lemon juice and garlic, then season and chill until ready to serve.
- 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.
- Fold through the tuna and scatter over the croutons. Serve with the yogurt dressing.