TUNA & CHICKPEA SALAD IN A JAR
MAKES: one large jar (serves one hungry Hayden or two normal people)
WHAT'S IN IT?
1 soft boiled egg.
2 tbs olive oil
2 tbs apple cider vinegar
Salt and Pepper
½ small red onion, finely sliced.
1 (400g) can chickpeas, washed and drained
1 large can MSC certified pole and line caught tuna*
1/4 cup baby spinach
1/4 cup parsley and mint, roughly chopped
PUTTING IT ALL TOGETHER:
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.
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 3mins, 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).
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 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*.
To serve, just pour out into a bowl, shell your egg and enjoy!
NOTES AND TIPS:
*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.