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