Copyright allrights reserved by peachpurple
I am a huge fan of canned tuna.
I could buy a dozen cans of assorted tuna and finish them in a week!
Tuna makes a delicious appetizer for chickpea salads, Fried Rice with Tuna as main course meal or simply Tuna Sandwiches for breakfast or light snacking at midnight.
If you are looking for a low fat but highly nutritious meal, you
should try this Tuna Chickpea Salad for a skinny diet.
It makes a satisfying light salad for hungry dieters.
Tuna chickpea salad by peachpurple
Serves : 4 person
160 calories
Ingredients:
Instructions:
cucumber, red pepper and parsley together.
remain in flakes not mash them up.
The first time
I remembered that it was my mom who had introduced me
Tuna Sandwiches with grilled cheese and chopped onions.
I wasn’t interested with the squeezed lemon juice drizzle on top of the flaked tuna because I can’ t stand the sourish taste.
Sometimes, I would even scoop out flakes of tuna from can,
sandwich them between 2 piece of toasted bread and chow
them down while chasing after the school bus.
Chickpeas
Another wonderful nutty ingredient is the chickpeas.
Mom bought a bag of chickpeas, washed them and boiled
them in a pot of water with a little salt.
She copied the simple chickpea recipe from an old lady who
sold steamed chickpeas in the night market.
It took an hour for the hard chickpeas to turn soft.
Hence, if you do not wish to waste the gas, I would suggest
that you should use a slow cooker to simmer the chickpeas
from morning to dinner time.
Drain the chickpeas before consume.
Just in time to whip up a quick Tuna and Chickpea salad for
starters.
New tuna salad recipe
I had found a Tuna and Chickpea Salad recipe from a certain
website.
Originally, the recipe required extra virgin olive oil but I don’t
have it in hand.
Furthermore, it is expensive and not worth it to buy a small
bottle just for this tuna salad.
Hence, I had modified a few steps and opt out the ingredients
that I didn’t have in hand.
It turned out GREAT, DELICIOUS AND YUMMY, that is what
my kids exclaimed.
My kids simply loved the flakes of tuna mixed with soft crunchy chickpeas with low fat yogurt, toss and turn, they were
enjoying themselves with this simple kitchen chore.
Tasty, light and healthy salad for a quick snack.
All photos belonged to peachpurple
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View Comments
Never thought of using low fat yoghurt. I always use mayonnaise, and that is not very healthy.
Yes, it is a good recipe and the dish looks good but in eating I do not how will be its taste but I think will be tasty. I my cousin makes this dish sometimes when special guests come at home near the marriage part.
350g brown medium grain rice (or use 4 cups leftover cooked rice)
2 tablespoons olive oil
8 bacon rashers, rind removed, diced
1 garlic clove, crushed
1 cup fresh or frozen peas
210g can tuna in chilli oil, drained
1/2 cup spring onions, finely sliced, plus extra to serve
1/4 cup (60ml) light soy sauce, plus extra to serve
METHOD
1 Cook rice in salted, boiling water until cooked, then drain and refresh.
2 Heat oil in a wok over high heat, add the bacon and fry until crisp. Remove and drain on kitchen paper.
3 Add rice and garlic to the wok, stir-fry for 1 minute, then add the peas, tuna, spring onions, cooked bacon and soy sauce. Stir-fry quickly until heated through.
4 Serve with extra soy sauce and spring onions