Cooling salads are my go-to to beat the midday heat, spring pea and arugula salad with creamy dill dressing is a lighter, vegetarian alternative to this chickpea tuna heavyweight.
Chickpea salad
There are so many wins to this wondrous salad. Where to begin?!
- Chickpeas are tiny fibre grenades, making this salad a good kickstart for your digestive system.
- It’s so versatile- serve as a hearty bowlful for lunch, or as a smaller side dish with a kebab like chicken musakhan or on a mezze table at dinner time.
- And so simple to put together- it takes mere minutes and there’s no cooking!
- It’s a thrifty little salad. Not only are the tinned ingredients inexpensive, but you can make use of all the odds and ends wilting away in the salad drawer.
Canned tuna in recipes
Canned tuna is the ultimate convenience. It has a long life, it’s relatively inexpensive, it’s easy to use and it is exploding with nutritional value. I always have a couple of tins in my cupboards for using either straight from the tin in healthy tuna salad recipes or for cooking with in hot dishes like my quick tuna pasta with capers. Tinned tuna has a bit of a bad rep, it’s often associated with a soggy, grey sandwich! But this can be down to the type or brand of tuna. If you can invest in a good one, I strongly advise it! Especially if you’re planning on eating it in a salad or sandwich. As a general rule, go for tuna chunks, rather than flakes, and fish that has been ethically sourced. You will taste the difference.
Storage and leftovers
I can easily eat this hearty chickpea tuna salad twice a week. So I make up the 4-serving recipe on a Sunday to use up by Thursday. (That’s up to four days in the fridge.) It’s also a hefty enough meal to keep my husband going, so he gets two servings in his lunch box to take to work too!
Other salad recipes to try
Tuna Macaroni Salad Israeli Salad with Lemon Garlic Tahini Dressing Salmon Cobb Salad with Lemon Dill Dressing Summer Tomato Salad with Herbs
