Cook mode

Ingredients

Method

Useful swaps

  • Make it all-chickpea: Replace 150 g tuna with 150 g additional drained chickpeas, for 250 g chickpeas total. Whisk 15 g chopped preserved lemon rind, 10 g harissa, 10 g olive oil, 0.6 g black pepper, and 10 g water for 30 seconds. Toss with all 250 g chickpeas, 60 g carrot matchsticks, 75 g diced cucumber, 30 g spinach, and 3 g sliced chives; serve cold. Makes the salad vegan when the harissa is labeled suitable for a vegan diet. Removes fish; check the harissa label for any facility cross-contact relevant to you. The vegan version has less protein and more carbohydrate but remains fiber-rich.
  • Use fresh lemon: Replace 15 g preserved lemon with 15 g fresh lemon juice plus 0.3 g salt. Whisk them with 10 g harissa, 10 g olive oil, 0.6 g black pepper, and 5 g water for 30 seconds. Toss with 150 g drained tuna, 100 g drained chickpeas, 60 g carrot matchsticks, 75 g diced cucumber, 30 g spinach, and 3 g sliced chives; serve cold. Remains pescatarian but loses some fermented preserved-lemon depth. Still contains fish; fresh lemon introduces no additional regulated major allergen. Calories and protein are essentially unchanged, while sodium may be lower depending on the preserved lemon.

Storage and reheating

  • Refrigerate for up to 2 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Serve Cold.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.