Tuna & Slaw with Crispy Chickpeas

PREP 5 MIN
COOK  7 MIN

You could save time by using pre-cut slaw in this protein-packed lunch, or shred your own using leftover cabbage, carrots or salad leaves. Just don't forget the crispy chickpea topping!

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Number of servings
2
Ingredients

1 spray olive oil

1 tin of chickpeas (400g tin) drained & rinsed

1 tsp curry powder or to taste

salt & pepper, to taste

2 tsp white wine vinegar or other vinegar

1 tsp olive oil

2 12 cups (250g) pre-cut coleslaw

130g drained tinned tuna in brine (185g tin drained tuna yields approx 130g)

3 sprigs of parsley optional, leaves picked

12 lemon

Methodbased on 2 servings
1

Spray a small frypan lightly with oil. Add chickpeas and cook over medium heat for 5 minutes or until they start to crackle. 

2

Add curry powder, season with salt and pepper and cook, stirring for 1-2 minutes, or until fragrant.

3

Whisk vinegar, oil and salt and pepeper together in the base of a serving bowl, add slaw and toss well to combine. 

4

Top with crispy chickpeas, tuna, parsley and a squeeze of lemon to serve.

Nutritional Informationper serving

Energy (kJ)

1337 kJ / 319 cals

Protein

28.1 g

Fat

9.9 g

Sat. Fat

9.1 g

Carbs

25.4 g

Sugar

10.2 g

Fiber

8.8 g

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