Vegetable, Chickpea and Tuna Salad Print this recipe Details Serves: 1 Number of ingredients: 10To prep: 10 minutesTo cook: 20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1608Calories: 384Protein: 28gFat: 21.4gSaturated Fat: 3.4gCarbohydrates : 15.4gCarbohydrates per 100g: 5.3gFiber: 7.5gSodium: 486mgPotassium: 1053mg Ingredients 1/3 cup canned chickpeas, rinsed 1/2 cup pumpkin, chopped 1/2 zucchini, sliced 1/4 red onion, sliced 1 cup baby spinach or rocket 1 small 95g can of tuna in spring water 1 tablespoon olive oil 1 teaspoon lemon juice 陆 teaspoon Dijon mustard Pepper to taste Method Toss pumpkin, zucchini, and onion in olive oil. Roast at 200掳C for about 20 minutes until vegetables are tender and slightly caramelized. Allow to cool slightly. Dressing: in a small bowl or jar, add olive oil, lemon juice and Dijon mustard. Set aside. In a bowl, combine roasted vegetables, chickpeas, baby spinach, and drained tuna. Add a sprinkling of black pepper. Drizzle dressing over the salad and gently to combine.
