A vibrant and refreshing salad perfect for a quick and nutritious meal, featuring a rich variety of vegetables, orzo pasta, crispy chickpeas, and tuna, all dressed in a creamy blend of Greek yoghurt, mayonnaise and Dijon mustard.
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
orzo 200 g
chickpeas 400 g
chilli flakes 1 tsp
frozen peas 100 g
frozen sweetcorn 100 g
iceberg lettuce ½ (chopped)
cucumber ¼ (chopped)
radish 50 g (chopped)
celery 2 (chopped)
cherry tomatoes 100 g (chopped)
onion 1 (chopped)
avocado 1 ½ (chopped)
fresh dill 1 tbsp (chopped)
fresh basil 1 tbsp (chopped)
Greek yoghurt 2 tbsp
Dijon mustard 1 tsp
mayonnaise 3 tbsp
canned tuna 145 g
Method
Cook the orzo
Cook the orzo according to the packet instructions. Drain and rinse in cold water.
Air fry the chickpeas
Drain the chickpeas then add them to a bowl with the chilli flakes, season with salt and pepper. Drizzle with some oil and stir to combine.
Place in the air fryer and cook at 200°C for 10 minutes until crispy. Alternatively, roast in the oven for 15-20 minutes at 200°C/ 180°C fan.
Prep the rest of the ingredients
Place the peas and sweetcorn into some cold water to defrost.
Chop the lettuce, cucumber, radishes, celery and tomatoes. Peel and finely chop the onion. Destone and chop the avocado. Finely chop the dill and basil.
Make the dressing
Combine the Greek yoghurt, Dijon mustard, and mayonnaise in a small bowl.
Combine the ingredients & Plate Up
In a large bowl combine the orzo, chickpeas, tuna*, lettuce, cucumber, radishes, celery, tomatoes, onion, avocado, dill and basil. Add the dressing and stir well.
