Watch how it’s made on Instagram
Tuna, chickpeas and the creamiest green goddess dressing, for a seriously good lunch with plenty of protein and fibre. The avocado makes the dressing taste far more indulgent than it is.
Serves 2
Prep 15 min
Cook None
The recipe
Per serving · half the bowl
525 kcal · 35 g protein · 12 g fibre · 29 g fat
Ingredients
For the salad
1 cucumber, deseeded and chunkily diced
½ green apple, diced
½ can½ tin chickpeas, drained and rinsed, about ¾ cup1.5 dl
1 can1 tin good quality tuna, drained, 6.5 oz185 g size
For the dressing
1 ripe avocado
⅔ cup1½ dl Greek yoghurt
1 tbsp extra virgin olive oil
½ lemon, juiced
1 tsp Dijon mustard
1 tbsp capers
1 large handful fresh parsley
To taste salt and black pepper
To finish
2 tbsp toasted pumpkin seeds
A little extra fresh parsley
Method
Build the salad
Add the cucumber, apple, chickpeas and tuna to a large bowl.Blend the dressing
Blend all the dressing ingredients until thick and creamy. Taste and adjust the lemon and salt.Toss
Pour it generously over the salad and toss everything together.Finish
Top with the toasted pumpkin seeds and extra parsley.
Make it yours
Vegetarian
Swap the tuna for the other half of the chickpeas and a couple of boiled eggs.
Make ahead
Keep the dressing separate in a sealed jar and toss just before eating. It is best within a day.
More herbs
Add basil, dill or chives to the dressing with the parsley.
Worth knowing
Chickpeas → fibre and plant protein. Half a tin adds around 8 g of fibre to the bowl.
Avocado → mostly monounsaturated fat, plus about 10 g of fibre in a whole one.
Capers and lemon → the salt and sharpness that keep a creamy dressing tasting bright instead of heavy.
Nine plants → cucumber, apple, chickpeas, avocado, olive oil, lemon, capers, parsley and pumpkin seeds, all in one lunch.
A simple way to make a salad substantial without making lunch complicated.
Nutrition is an estimate based on standard ingredient values, rounded. Your brands will vary a little.
