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creamy tuna and chickpea salad

creamy tuna and chickpea salad

So good. I used lettuce wraps instead of bread.


¼ cup mayonnaise
2 tablespoons lemon juice
sea salt and cracked black pepper
1 x 400g can chickpeas (garbanzos), drained and rinsed
2 x 185 g cans tuna in olive oil, drained
80g baby rocket (arugula) leaves
1 green onion (scallion), finely sliced
flatbread, to serve

Place the mayonnaise, lemon juice, salt and pepper in a bowl and stir to combine. Add the chickpeas, tuna, rocket and green onion and toss to combine. Serve with crispy flat bread or toasted sourdough croutons. Alternatively, wrap in flatbread or lavash for a portable meal. Serves 2.


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