Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
1
Beginner
Difficulty
0
Ingredients
- 1 1/2 cups canned chickpeas
- 1/4 cup diced red onion
- 1/4 cups diced capers
- 1 tsp Dijon mustard or English mustard
- 1/3 cup mayonnaise
- 1-2 tbsp lemon or lime juice
- salt and pepper to taste
- some chili flakes or chili sauce if you like
- Salad leaves to serve
- sprouts or mini herbs to serve
Crispy umami rice topping
- 1 cup leftover rice of choice
- 1/4 cup soy sauce
- 1-2 tbsp honey
- 1 tbsp rice wine vinegar or apple cider vinegar
- salt to taste
- sesame seeds
Method
- Mash the chickpeas in a medium bowl and add in the rest of the chickpea tuna salad ingredients, adjust the seasoning according to your liking.
- For the crispy rice: add the rice soy sauce, honey, and vinegar to a parchment paper lined tray, mix well until the rice is covered in the sauce, sprinkle on some sesame seeds, and bake or air-fry for 10-15 minutes at 180 degrees Celsius until crispy!
- Scoop the salad on to some salad leaves (i used cos lettuce), top with the crispy rice, sprouts, and extra sesame seeds, and enjoy!
