Super quick and simple recipe for Tuna and Chickpea Salad with a creamy honey mustard dressing
1 tin tuna in brine, drained
1 can chickpeas, drained
1 stick celery
1/2 ripe avocado, cubed
1 ripe tomato, cubed
1/2 small red onion, finely chopped
Fresh parsley leaves, for serving
For the Dressing:
1 heaped tsp dijon mustard
1 Tbsp honey
2 Tbsp red wine vinegar or lemon juice
4 Tbsp olive oil
Pinch of salt
Add to a jam jar, put the lid on and shake until the ingredients emulsify (go creamy).
Taste and check to see that the flavour balance is to your liking, if not adjust accordingly.
Gather all of the ingredients, place in a large mixing bowl and toss together gently.
Serve with pita breads, fresh crusty bread, over simple penne pasta or cous cous, or just as they are.
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Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.