Quick Pumpkin Tuna Salad

Quick Pumpkin Tuna Salad

Based on 0 ratings
munchingmarlena

munchingmarlena

Community member

"Super easy, sour, sweet and savoury combined in a warmer kind of salad. When I came home from my cold walk outside this soothing salad was the perfect way to go. It’s light, but filling."

Difficulty

Easy 👌
10
min.
Preparation
3
min.
Baking
0
min.
Resting

Ingredients

Servings2
400 g
lettuce
200 g
canned tuna
200 g
pumpkin
200 g
chickpeas
4 tsp
spirulina powder
2 tsp
mustard
20 ml
olive oil
20 ml
balsamic vinegar
20 drops
lime juice
10 g
ras el hanout
16
feta cheese

  • 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!

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