‘After the gym’ egg, tuna, and chickpea salad

‘After the gym’ egg, tuna, and chickpea salad

After Gym Egg Tuna Salad web2


8 medium soft boiled eggs, halved

75g baby spinach leaves

400g can chickpeas, rinsed and drained

1 lebanese cucumber, shaved into ribbons

2 x 190g cans tuna in springwater, drained and flaked

pumpkin seeds, to garnish

Dressing –

¼ cup tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

salt and cracked black pepper


To make the dressing whisk the olive oil, lemon juice, Dijon, salt and pepper together until combined. Set aside.

Place the baby spinach, chickpeas and cucumber ribbons in a large bowl and pour over dressing. Toss together then fold through the flaked tuna.

To serve, divide salad between plates and top with boiled eggs. Scatter with pumpkin seeds and serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

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