Recipe

Spicy tuna and chickpea salad

Quick, healthy and packed full of flavour, this spicy Thai-spiced tuna and chickpea salad is easy to make and packed full of goodness, making it perfect for a throw-together lunch or dinner.

Sep 29, 2014 2:00pm
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Spicy tuna and chickpea salad
  • 2 carrots, cut into matchsticks
  • 1 tablespoon thai red curry paste
  • 2 tablespoon lemon juice
  • 1 tablespoon light olive oil
  • 2 teaspoon fish sauce
  • 425 gram can tuna in spring water, drained, flaked
  • 400 gram can chickpeas, rinsed
  • 1 red capsicum, sliced thinly
  • 1/2 cup chopped coriander
  • 1/3 cup coriander leaves, to serve

Method

Spicy tuna and chickpea salad
  • 1
    Place carrot in a heatproof bowl; cover with boiling water. Stand 5 minutes, or until carrot is tender. Drain.
  • 2
    In a small bowl, whisk curry paste, juice, oil and sauce together.
  • 3
    Place carrot, tuna, chickpeas, capsicum and coriander in a bowl. Add curry paste dressing; toss to combine. Serve topped with coriander leaves.

Notes

Alternatively, coarsely grate the carrot and use it raw, instead of cutting and cooking it. You can use a mixture of coriander and basil, if preferred.

The Latest from Food To Love