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Tuna Salad With Olives, Green beans and Chickpeas

This salad is great to serve as a light meal.  The tuna may be omitted if preferred and replaced with crumbled feta cheese or parmesan shavings.

Salad Ingredients
350 g green beans
250 g cherry tomatoes, halved or quartered
125 ml spring onion, thinly sliced
10 to 20 olives (optional)
1 x 400 g tin chickpeas, drained (only use half the tin)
2 x 170 g tins tuna in brine, drained
1 x packet mixed lettuce or butter lettuce (90 g)

Dressing
45 ml olive oil
20 ml vinegar, e.g. white wine, balsamic, etc.
5 ml crushed garlic
2 ml mustard powder
2 ml white sugar
2 ml salt
2 ml origanum
2 ml freshly ground black pepper

  1. Top and tail the beans and slice it into 2 cm lengths.
  2. Steam the beans until al dente, i.e. cooked but still crunchy.  Rinse the beans under cold water to stop the cooking process and to retain the colour.
  3. Combine the beans and the rest of the ingredients for the salad in a large mixing bowl.
  4. Combine the dressing ingredients in a measuring jug and mix well.
  5. Pour the dressing over the salad ingredients and mix well.
  6. To assemble the salad, break the lettuce into smaller pieces if necessary and place it on a large salad platter or line a salad bowl with it.
  7. Spoon the salad mixture onto the lettuce and serve immediately.  

Variation
The salad mixture can be made and refrigerated for a day or two.  Assemble the salad when ready to serve.