1.To make lemon and dill dressing: combine all ingredients in a screw-top jar; shake well.
2.In a large frying pan, heat oil on medium heat; add onion, cook, stirring, for about 1-3 minutes, or until soft. Add garlic, tomato, chickpeas and beans; stir until hot.
3.Place mixture in a large bowl with rocket and dill; toss gently to combine.
4.Divide salad among serving plates, top with tuna and dressing. Serve.
Lemon and dill dressing can be made a day ahead. Cover; refrigerate until required. This recipe is best made just before serving. Not suitable to freeze. Not suitable to microwave.
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