Tuna, Quinoa & Chickpea Salad
Ingredients
1 cup cooked quinoa
1 cup canned chickpeas, rinsed and drained
185g tuna in springwater, drained
1 large avocado, peeled, pitted and diced
1 cup diced cucumbers
1 cup diced tomato
1 red capsicum, diced
½ cup pepitas (pumpkin seeds)
3 spring onion, finely chopped
¾ cup parsley, chopped
½ cup mint, chopped
Dressing
¼ cup fresh lemon juice
¼ cup extra virgin olive oil
Pinch of salt and black pepper
Method
- In a small bowl or jar, add lemon juice, olive oil, salt and pepper. Mix or shake well.
- In a large bowl add all ingredients (except dressing) and toss gently.
- Drizzle over dressing and mix well to coat all the salad ingredients.
