Tuna, chickpea and egg salad

    15 min

    Tuna with chickpeas, hard boiled egg, cucumber and lettuce makes this a very filling lunchtime salad.

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    Serves: 4 

    • 1 tin tuna, drained
    • 1 (400g) tin chickpeas, drained
    • 2 hard-boiled eggs, chopped
    • 1 cucumber, peeled and diced
    • 1 head iceberg lettuce, torn into bite-sized pieces
    • 120ml French dressing, or to taste

    Prep:15min  ›  Ready in:15min 

    1. In a large mixing bowl, combine tuna, chickpeas, chopped hard-boiled eggs, diced cucumber and iceberg lettuce.
    2. Toss well and add French dressing to taste.

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    Reviews in English (12)


    This is a really good salad recipe. I used mayo instead of the french dressing and I added some garlic and onion powders just out of personal preference. Nice cool summer supper.  -  05 Aug 2006  (Review from Allrecipes US | Canada)


    I used a homemade low-calorie ranch dressing instead of french dressing and the garbanzo beans I used were organic. I chose to make lettuce wraps out of this salad. What I did was add some finely shredded lettuce to the salad, not as much that was called for, and I wrapped the salad in leaves of lettuce. This was tasty and quite filling. I think that this was made much better by using a homemade dressing. There's more than enough for two more lunches.  -  19 Apr 2012  (Review from Allrecipes US | Canada)


    Very yummy! I did not use cucumbers (don't like them) and added extra beans. I used red wine vinaigrette dressing and LOVED the taste combination! Thanks for the idea!  -  20 Nov 2008  (Review from Allrecipes US | Canada)