Serves 4-8
Ingredients
400g dried chickpeas
30ml lemon juice
15ml olive oil
15g Dijon mustard
20g Creme Fraiche
10g fresh parley, chopped
5g fresh thyme, chopped
45g Parmesan, grated
30g red onion, chopped
50g green olives, chopped (optional)
200g can tuna chunks, drained
Instructions
1. Soak and cook the chickpeas to the pack instructions (Soak for 8-12 hours in cold water; rinse thoroughly and place in a saucepan covered with clean water; boil for 10 minutes; reduce the heat and simmer for 75 minutes; drain and use)
2. Place the lemon juice, olive oil, Dijon mustard and creme fraiche into a bowl and whisk to combine
3. Stir in the parsley, thyme and Parmesan, followed by the red onion, olives and chickpeas
4. Gently fold in the tuna chunks, cover and chill for 1 hour before serving with a leafy salad
Taken from Great Scot Chickpeas packet
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