Tuna & Chickpea Cauliflower Rice Salad



- juice of 2 lemons
- 1/2tbsp extra virgin olive oil
- 1/2tsp salt
- 1/4tsp ground black pepper
- 2 large heads of cauliflower, riced
- 160g pitted black olives, sliced
- 160g sweet corn drained from can
- 240g chickpeas drained from can
- 360g tuna drained from can
- 1 red onion, finely diced
- 1 cucumber, peeled, deseeded, and diced
- 3 red bell peppers, deseeded and diced

(1) Whisk together lemon juice, olive oil, salt and black pepper. Set aside.

(2) Combine all other ingredients in an extra large bowl. Mix very well.

(3) Pour lemon mixture over salad. Mix very well once again. Chill for hours before serving.

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