Roast Chickpea and Tuna Pots

Roast Chickpea and Tuna Pots
  • 4 servings
  • 20 minutes to prepare
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Ingredients

  • 75g chickpeas, drained
  • 1tsp olive oil
  • Salt and pepper, to taste
  • Pinch Cajun spice
  • 1tbsp Greek yoghurt
  • 1tsp Dijon mustard
  • 1 sprig dill, chopped
  • 2 spring onions, sliced
  • 1/2 lemon, juice only
  • 100g tinned tuna, drained
  • 1 small bunch chives, chopped
  • 2 small lemon wedges

Instructions

Method:

  1. Preheat the oven to 200°c/180°c Fan/392°F/Gas Mark 5.
  2. Place the drained chickpeas on a baking tray, drizzle with oil and season with salt, pepper and a pinch of Cajun spice. Roast in the oven for 20 minutes until crispy and golden.
  3. Place the chickpeas in the bottom of 2 small pots.
  4. Mix the Greek yoghurt, Dijon mustard, chopped dill, sliced spring onions and lemon juice in a bowl.
  5. Fold in the tuna chunks and spoon on top of the chickpeas in the pots.
  6. Garnish with chopped chives and a small lemon wedge.

Chef’s Tip:

This high fibre, high protein snack is perfect with other fish like hot smoked salmon flakes, tinned sardines or anchovies. Alternatively, swap out the fish for diced chunks of smoked chicken.