Tuna, Chickpea & Rocket Salad

25th May 2013

Serves 4

3 tablespoons extra virgin olive oil
Zest of ½ lemon
1 tablespoon freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 can tuna, drained
1 400g can chickpeas, drained and rinsed
2 tablespoons finely chopped Italian parsley
3 spring onions, white and light green parts only, thinly sliced
A handful of cherry tomatoes, halved
Half a cucumber, quartered and sliced
A few handfuls of rocket
Coarse sea salt
Freshly ground black pepper

Whisk the olive oil, lemon zest, lemon juice and red wine vinegar together in a large mixing bowl. Add the remaining ingredients and season to taste with salt and pepper.

Categories: Recipes