Hayden Quinn

Seafood · Lunch

31 March 2016

Tuna & Chickpea Salad in a Jar

A tuna and chickpea salad layered in a jar. Easy to pack and great for lunch on the go.

Makes
1 large jar (serves 1 hungry Hayden or 2 normal people)
Prep
10 mins
Cook
5 mins
Difficulty
Easy
Jump to recipe

Ingredients

Method

  1. Do all of the below prior to setting off on your adventure (or work or uni or what ever it may be, [this is the perfect work lunch]) be sure to prep all your ingredients.
  2. When I soft boil and egg I use this method; bring egg to boil in a small saucepan. As soon as the water is boiling, start your timer for 3 minutes, remove immediately from the water and cool under running water or in a large bowl of water. Set aside until time to serve lunch (keep refrigerated).
  3. Grab a large jar (about 600ml or so) and start by layering in all the elements, first up the “dressing” olive oil, apple cider vinegar, salt and freshly ground black pepper. Next, add the red onion, then chickpeas, mint and parsley, and finally the baby spinach. Close the lid and take your jar with you on your adventure.
  4. To serve, just pour out into a bowl, shell your egg and enjoy!

Notes

MSC Certified pole and line caught tuna is the most sustainable choice when it comes to canned tuna. Have a look at GreenPeace Canned Tuna Guide for more information.

Remember – egg and tuna are perishable. So if you are going to be out and about walking around for a while (or at work) be sure to keep the jar in some sort of refrigeration i.e. an esky or fridge.

Filed under