Melbourne is not a place to cook this week. It reached 43.4 degrees in the city today and 44 degrees i my neck of the woods. That’s around 110 in Farenheit. Admittedly I did get up at 6am to cook some chickpeas I’d had soaking but as it is still 37.4 degrees at 9.30pm, I won’t even be doing that tomorrow.  I’ve been making extra salad for the last couple of days and we can live on leftovers tomorrow.

Tonight we had a tuna and chickpea salad. Nice and filling on it’s own and super quick and easy to throw together, especially if you have tinned chickpeas on hand. The ingredients can be varied according to what tins and jars and lurking in your pantry and fridge.When I make salads with a view to leftovers, I only dress individual servings so the remainders don’t go soggy.


Tuna and Chickpea Salad
1 280g tin tuna in springwater
1 400g can chickpeas, drained or 1 1/2 cups soaked and cooked chickpeas
2 tomatoes, diced
1 cucumber, diced
1/2 red onion, diced
1 400g tin artichokes, drained and roughly chopped
3 tablespoons capers
mayonnaise to serve

  1. Combine in a bowl and toss it all together.