Green goddess tuna salad with crispy chickpeas

Taking the chickpeas to a dark colour when roasting helps them to hold their crunch.
Taking the chickpeas to a dark colour when roasting helps them to hold their crunch. Photo: Katrina Meynink
Difficulty
Easy
Dietary
Gluten-free

I love how robust this salad is. It can sit happily for a few hours – something important for those who are traversing back to the office and need a salad that will still be edible come lunchtime. The dressing recipe makes a little more than you need and will keep for up to one week so you can add green goddess to all manner of things from your breakfast eggs to some grilled protein at dinner.

Ingredients

200g tinned chickpeas, rinsed and strained

2 tbsp olive oil

1 tbsp rosemary leaves, finely chopped

250g tinned tuna, strained from oil

½ small bunch cavolo nero, finely sliced (about 2 cups)

¼ cup dill fronds

½ cup smoked almonds, roughly chopped

Green goddess dressing

1 cup mayonnaise

zest and juice of 1 lemon

¼ cup flat-leaf parsley

¼ cup basil leaves

1 celery stalk, finely chopped

2 tbsp olive oil

2 garlic cloves, chopped

Method

1. Preheat the oven to 190C fan-forced (210C conventional). Add the chickpeas, olive oil and rosemary to a baking tray and roast until golden and crisp, about 25 minutes. You want the chickpeas to take on quite a bit of colour and look almost burnt – this means they stay nice and crisp and crunchy in your salad.

2. While the chickpeas are cooking, make your green goddess dressing by blitzing together all the ingredients in a blender.

3. Combine the tuna, cavolo nero, dill and almonds in a large bowl. Add enough dressing just to coat – you want the leaves to be coated, but not drowning.

4. Add the toasted chickpeas, season generously with salt and pepper and serve.