Name: Spicy tuna and chickpea salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 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

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.

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Serves 4

Prep

15M

Cook

Total

20M

Ingredients

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

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.

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.
Note

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Ingredients

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