Quick Pumpkin Tuna Salad

Step 1/5

• 400 g lettuce
• 200 g pumpkin

I used frozen pumpkin for this salad. Put them into a pan and cook with some hot water for about 5 minutes. In the mean time, cut and add lettuce to a bowl.

Step 2/5

• 200 g chickpeas
• 10 g ras el hanout

Next, rinse the chickpeas and fry them together with a minimal amount of oil and the ras el hanout herbs on middle heat for about 5 minutes.

Step 3/5

• 200 g canned tuna

Add the tuna from the can and drain the water away. Add pepper & salt if you like.

Step 4/5

• 4 tsp spirulina powder
• 2 tsp mustard
• 20 ml olive oil
• 20 ml balsamic vinegar
• 20 drops lime juice

Make the dressing: mix the balsamic vinegar, olive oil, mustard and lime juice and eventually add to the salad.

Step 5/5

• 16 feta cheese

Finish with adding the feta cubes. Ready to go!

Enjoy your meal!