Creamy Tuna And Chickpea Salad

For variety, replace the tuna with a tin of salmon

4 March 2015

Cost under R75
Serves 4
Preparation Time 10 minutes
Cooking Time 15 minutes

• 400g baby potatoes, halved
• 150ml mayonnaise
• juice of 1 lemon
• 1 tin chickpeas, rinsed
• 50ml each chopped parsley and chives
• butter lettuce
• 2 tins solid tuna
• 30ml capers
• 100g olives
• spring onion, chopped

1 Boil the potatoes in salt water until cooked. Drain, and season with salt and pepper. Mix the warm potatoes with the chickpeas, lemon juice, mayonnaise and herbs.
2 Arrange the potato mixture and the lettuce on a serving platter and add the tuna, capers and olives. Lastly, sprinkle the spring onion over.

Text and image: Home

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