Monday, September 11, 2006

Chickpea & tuna salad with Tahini Dressing

Chickpea and Tuna Salad with Tahini Dressing
Inspired by Heidi at 101 Cookbooks

Prep time: 10 minutes

Serves 4

I 19 oz/540 ml chickpeas, drained and rinsed
1 7.5 oz/ 170 g solid white tuna, drained and left in big chunks
¼ - ½ cup fennel root, diced
½ sweet red bell pepper, seeded and diced
¼ cup fresh cilantro/coriander chopped
Salt and pepper to taste
Arugula (enough to make a bed for the salad to rest on)

Tahini dressing:
¼ cup tahini
1 large clove garlic, minced
Zest of 1 lemon
¼ cup lemon juice
2 tbsp extra virgin olive oil
½ tsp sea salt

1. In a small bowl, whisk together the dressing ingredients and set aside.

2. In a large salad bowl, combine all the other ingredients. Toss with dressing and taste for seasoning. (You might need more lemon juice – I added another ¼ cup and serve over baby arugula.

Another option for a healthy lunch is to use a multi-grain pocket pita, spread some of the tahini dressing on it, add some arugula and then fill with the chickpea-tuna salad.

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