Tuna salad with chickpeas and rice
The beans and peppers add a lovely crunch. Keep some for the lunchbox tomorrow.
(1 votes, average: 5.00 out of 5)
Loading... Ingredients
250 ml (1 cup) cooked Spekko Long Grain Parboiled Rice
1 tomato, blanched and skinned
5 French green beans, blanched
1/2 red pepper, seeded and diced
1 green pepper, seeded and diced
1 can tuna, drained or can use 3 or 4 anchovies
1/2 can chickpeas, drained
1 clove garlic, peeled and minced
1/3 cup fresh parsley, chopped
1 hard cooked egg, cut in wedges
chopped chives or coriander to dress
125 ml (1/2 cup) vinaigrette dressing
Method
1.Lightly mix the rice, tomato, French beans, peppers, tuna, chickpeas, and garlic in a salad bowl. Dress with the vinaigrette.
2.Cover and refrigerate until ready to serve, then garnish with hard cooked eggs, some fresh chives or coriander.