Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• salt and cracked black pepper
• 1 x 400g can chickpeas (garbanzos), drained and rinsed*
• 2 x 185 g cans tuna in olive oil, drained
• 1 spring onion, finely sliced
• 2 tablespoons flat-leaf parsley leaves, chopped if too large
• 80g arugula leaves
• olive oil
• flatbread, to serve

Directions

1. Place the mayonnaise, lemon juice, salt and pepper in a bowl and stir to combine. Add the chickpeas, tuna, spring onion and parsley and toss to combine. Drizzle the arugula with olive oil, season with salt and pepper and place it by the creamy salad.

2. Serve with crispy flat bread or toasted sourdough croutons. Alternatively, wrap in flatbread or lavash for a portable meal.

Email to a friend | Print this recipe | Back