Chickpea, Tuna and Broccoli Salad

Mix pantry staples chickpeas and tuna with fresh veggies, dukkah or other crushed nuts, and herbs in this almost zero-waste salad. Includes recipe notes for ingredient swaps

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Course: Main Course, Salad, Seafood, Side Dish

Cuisine: Western

Diet: broccoli, chickpeas, dukkah, eggs, green beans, tuna

Total Time: 30

Servings: serves

Author: Eff | Food Daydreaming

Equipment

Ingredients

2 heads of broccoli
1 tablespoon extra virgin olive oil
¼ teaspoon chilli flakes, optional
Pinch of salt
4 eggs
2 handfuls green beans, stalk ends removed*
400 g tinned chickpeas, drained and rinsed
185 g tinned tuna packed in oil, reserve one tablespoon of oil*
2 tablespoons dukkah*
2 tablespoons fresh herbs, finely chopped*

Instructions

Preheat the oven to 190°C.
Wash and dry the broccoli, slice off the bottom of the stalk and discard. Using a vegetable peeler, scrape off the woody outside layer of the stalk and discard.
2 heads of broccoli
Halve the stalk and chop into bite sized pieces. Break down the broccoli into smaller florets and add it all to a baking sheet.
Toss the broccoli florets and stalk pieces with the oil, chilli flakes, if using, and the salt. Roast for 20 minutes, stirring once half way through.
1 tablespoon extra virgin olive oil, ¼ teaspoon chilli flakes, Pinch of salt
Meanwhile, boil the eggs to you liking. I tend to cover them with cold water until they are just submerged, and cook them for a further 6 minutes after the water has started to boil. Rinse in cold water immediately to stop them cooking further. Peel and set aside.
4 eggs
When the broccoli is roasted, allow it to cool for five minutes and then add it all to a salad bowl. Top with the green beans, chickpeas, tuna and reserved oil, dukkah and herbs.
2 handfuls green beans, 400 g tinned chickpeas, 185 g tinned tuna packed in oil, 2 tablespoons dukkah*, 2 tablespoons fresh herbs
Cut the eggs in half, add them on top, and serve! (Or keep the eggs whole and divide the salad into four for an easy meal prep office lunch).

Cook along with me

Notes

I love green beans raw, so I let their natural sweetness shine in this salad. If you don’t like them raw, that’s totally fine, they just need to be blanched in some boiling water for a minute, and then refreshed under cold water. Pat them dry from most of the moisture before adding them to the salad.
I don’t make a dressing for this salad as the reserved tuna oil, dukkah and herbs create enough flavour to carry the salad. You can use any tuna flavour you like, though one packed in oil will work better in this recipe than one packed in water. If you like chilli then I highly recommend you try the salad with a chilli-infused tuna.
You can also choose your preferred flavour of dukkah. I’m currently going through a packet of pistachio dukkah flavoured with thyme, instead of the traditional hazelnut one. See what you’ve got tucked away in your pantry that you might have forgotten about!
Same goes for the herbs. Use what you have! Fresh will work best in this salad, but a combination of two or three, or just one, will work well. For this is used a mix of basil, parsley and mint.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

Nutrition