Hearty tuna salad with mustard dressing and chickpea croutons
Hearty lunch salads, is there anything better? At least we’re two big fans. This tuna salad with mustard dressing may not sound so exciting but the fact is that we moaned loudly (yes, it happens) when we ate it.
What really makes this salad so good? In our opinion, it is a combination of the colorful vegetables, the soft mustard dressing and the crispy croutons. In addition, it is nice to look at and contains many different colors!
We usually make our mayonnaise ourselves! There is a great recipe in our cookbook (buy it here), but for those of you who do not have the strength, time or will, you a clean vegan mayonnaise from the store is perfectly fine too.Print
Tuna salad with mustard dressing and chickpea croutons
- Servings : 2 1x
2 dl chickpeas
2 tablespoons olive oil
1 clove of garlic, pressed
1 spring onion, finely chopped
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
salt & black pepper
1 can tuna in water, drained
¼ small red cabbage, coarsely chopped
100 g sugar peas, coarsely chopped
1 large handful of fresh basil
½ lemon (zest and juice)
Set the oven to 150 degrees. Pour off and rinse the chickpeas. Let them drain. Turn them around with olive oil, crushed garlic and salt in an ovenproof dish. Roast in the middle of the oven for 20 minutes, until the chickpeas have a nice color. Stir every now and then.
Mix onion, mayonnaise, mustard and vinegar in a bowl. Salt and pepper. Stir in the tuna, grind it with a fork. Add the chickpeas, red cabbage, sugar peas and basil. Mix grated lemon peel, lemon juice and olive oil. Season with salt and pepper.