4 pieces of GG Crispbread to add as a topping (optional)
STEP BY STEP
Hard boil two eggs for 10-12 minutes, then cool them in cold water.
Put the tuna into a large bowl and break into flakes with a fork. Add the chickpeas, onion, avocado, capers and coriander.
Put the lemon juice, vinegar and olive oil into a small bowl. Season and whisk together.
Pour the dressing into the tuna salad, add the rocket and lightly toss everything together.
Serve topped with quartered hard boiled eggs. With a handful of broken GG crispbreads (if using) for added fibre and crunchy texture!
Tip: This meal contains vitamin D; it is recommended that we achieve an intake of 10mcg a day. It is involved in the maintenance of bone and muscle function. Tuna is also a lean source of protein, which is great if you are watching your weight.
Vitamins D: 3.05mcg
Kcal per serving: 645Kcal pp
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