Ingredients
- 1 can of chickpeas (400 grams)
- 1 tablespoon oil
- 1 teaspoon paprika powder
- 1 teaspoon onion powder
- ¼ teaspoon chili powder
- 300 grams whole wheat or lentil pasta
- 4 eggs
- 2 cans of tuna in water (2 x 145 grams)
- 1 red onion
- 100 ml yogurt
- 3 tablespoons mayonnaise
- 2 teaspoons whole grain mustard
- 1 teaspoon white wine vinegar
- 150 grams arugula
- Salt and pepper
- Variation tip: Add diced bell pepper and tomato for even more vegetables in the salad.
Are you looking for a filling pasta salad packed with protein-rich ingredients that you can mostly pull from your pantry? Then be sure to try this pasta salad with tuna-egg salad, baked chickpeas, and a yogurt-mustard dressing. It’s an ideal salad to make on the spot, but also perfect for taking on the go. To do this, place the ingredients in a large jar and keep the dressing separate, not mixing it into the tuna-egg salad yet. This way, you can prepare the salad in advance and mix it together during your lunch. Ideal!
Preparation
- Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper.
- Drain and rinse the chickpeas. Pat them dry, then mix them on the baking sheet with the oil, paprika, onion, and chili powder, and season with salt and pepper. Bake for 10–15 minutes until golden and crispy.
- Cook the pasta according to the instructions on the package. Boil the eggs along with the pasta. Drain the pasta and cool the eggs in cold water. Let the pasta cool. Peel the eggs and chop them roughly.
- Drain the tuna. Finely chop the red onion and mix half of it in a bowl with the tuna and chopped egg.
- In another bowl, mix the yogurt with the mayonnaise, mustard, white wine vinegar, and salt and pepper to make a dressing. Mix 1/3 of the dressing into the tuna salad.
- Divide the pasta over the plates, along with the tuna salad, roasted chickpeas, and arugula. Drizzle the remaining dressing over the salad.
Variation tip: Add diced bell pepper and tomato for even more vegetables in the salad.