Tuna & chickpea salad
1 individual, trimmed and cut into very thin, long matchsticks
1 medium, thinly sliced
1 medium, trimmed and cut into very thin, long matchsticks
125 g, drained and rinsed
Freshly squeezed orange juice
Tuna in spring water, drained
1 can(s), medium, drained
½ teaspoons, level
Vinegar, All Types
1 teaspoons, red wine
Reduced Fat Natural Cottage Cheese
- Combine the spinach, tomatoes, cucumber, pepper, carrot, chickpeas and tuna in a large bowl and set aside.
- In a small jug, whisk together the orange juice, oil, cumin and vinegar. Season to taste.
- Drizzle most of the dressing over the salad and toss to coat. Divide between bowls and serve topped with the cottage cheese, orange slices and remaining dressing.