Tuna & Roasted Pepper Salad
Roasted pepper salad with tuna and chickpeas. Makes 2 servings.
37 min · Serves 2 · Pescatarian · ≈354 kcal per serving · ≈32 g protein
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Ingredients
- 160g tuna canned in brine, drained
- 300g green pepper
- 250g cooked chickpeas, drained
- 18g olive oil
- 25g lemon juice
- 2g cumin seeds
- 2g paprika
- 3g salt
- 10g fresh parsley
Method
- Roast pepper halves at 220°C 25 minutes; peel and slice.
- Combine with chickpeas and flaked tuna.
- Dress with oil, lemon, cumin, paprika, salt and parsley.
Contains: fish.
This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.