Creamy tuna and chickpea salad

During the holidays we tend to go a little over with all the eating and drinking: I know I get carried away with making the food and end up eating more than I should. And kudos to those who can control themselves – God knows I’ve tried to be one of them, but got to the conclusion that it’s never gonna happen. :)

Lucky me I also love salads and they are perfect for our tropical Xmas – this is a very quick and simple idea, from DH's website.

Creamy tuna and chickpea salad
from Donna Hay magazine

¼ cup mayonnaise
2 tablespoons lemon juice
salt and cracked black pepper
1 x 400g can chickpeas (garbanzos), drained and rinsed*
2 x 185 g cans tuna in olive oil, drained
1 spring onion, finely sliced
2 tablespoons flat-leaf parsley leaves, chopped if too large
80g arugula leaves
olive oil
flatbread, to serve

Place the mayonnaise, lemon juice, salt and pepper in a bowl and stir to combine. Add the chickpeas, tuna, spring onion and parsley and toss to combine. Drizzle the arugula with olive oil, season with salt and pepper and place it by the creamy salad.
Serve with crispy flat bread or toasted sourdough croutons. Alternatively, wrap in flatbread or lavash for a portable meal.

* I soaked 1 cup dried chickpeas overnight and cooked them for 40 minutes

Serves 2