Tuna and Chickpea salad

Making lunch every day it’s hard to avoid the drudgery of ham sandwiches. So I’m on a constant look out for easy lunch dishes, that travel. This spicy salad has become one of my favourites and CP asked for the recipe this week so I thought I’d share it with you as well.


Tinned Tuna in olive oil
Tinned chick peas
Red onion
Nonpareille capers in brine
Olive oil
Cumin seeds
Ground coriander
Cayenne pepper


1. rinse and drain the chick peas well
2. pour the olive oil from the tuna in a heavy fry pan
3. heat the oil
4. add 1tsp of cumin seeds, 2tsp ground coriander and a teaspoon of cayenne pepper fry for a minute
5. add chick peas to pan and toss in the flavoured oil

Fried Chickpeas

Fried Chickpeas

6.fry for a few minutes then add a couple of table spoons of pine nuts
7. cook for a couple more minutes till pine nuts have some colour
8. turn out into a bowl to allow to cool
9. wash and chop parsley, about a third of a bunch
10. dice the red onion

Chopped onion

Chopped onion

11. when the chickpeas are cool add parsley and onion
12. add zest and juice of limes, add salt to taste and a tablespoon of capers

Tuna salad

Tuna salad

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  1. #1 by no blog norma on September 4th, 2010 - 10:42 pm

    num num! what is the white stuff, yogurt maybe ?

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