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Tuna salad with mustard dressing and chickpea croutons



Chickpea croutons

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)


Chickpea croutons

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.

Tuna salad

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.