Recipe

金枪鱼和香菜沙拉

Feb 27, 2013 1:00pm
  • 15 mins preparation
  • Serves 4
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Ingredients

金枪鱼和香菜沙拉
  • 2 400g cans chickpeas, rinsed
  • 2 180g cans tuna in springwater, drained, flaked
  • 2 large tomatoes, coarsely chopped
  • 1 small red onion, thinly sliced
  • 2 bunches coriander, coarsely chopped
  • 2 tablespoon vegetable or olive oil
  • 2 tablespoon white wine vinegar
  • 2 tablespoon lemon juice
  • 4 crusty bread rolls, to serve

Method

金枪鱼和香菜沙拉
  • 1
    Combine chickpeas, tuna, tomato, onion and coriander in a bowl.
  • 2
    Drizzle with oil, vinegar and juice; toss to combine. Serve with bread.

Notes

If time allows, stand salad for 10 minutes before serving. Swap tuna for salmon or shredded cooked chicken.

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