This is not your ordinary dripping in mayo and egg bits tuna salad. This is a bright, crisp take on the housewife’s staple. I love wholesome and hearty salads for the summer months (which in Dubai is most of the year). They keep you satiated without making you feel like a blimp and they are easy to customise. Prepare a large batch for meal prep and keep the dressing on the side for a quick, easy and, most importantly, healthy, lunch.
300 g light tuna, drained (usually about 2 small tins)
1 cup chopped cherry tomatoes, I quartered mine
1/2 cup finely chopped red onion
1/2 cup finely chopped celery leaves or stalks
1/2 can chickpeas, check that they do not have sugar added (I also rinse them with water)
2 tbsp fresh squeezed lemon juice, I like mine with pulp
2 tbsp olive oil
1/2 tbsp mayonnaise, can also be omitted
salt and pepper to taste
Combined all the ingredients and stir gently. Garnish with a celery stalk or leaves. Celery leaves are edible and super delicious. Don’t throw them away. Chop them up and use them in your salads or green smoothies. They have a lovely fresh taste and are of course easier to eat than a normal celery stalk. If you do not want a half can of chickpeas laying around just add the whole can. No issue. Or as we say in Dubai “mafi mushkilla”.