Brown Rice Salad with Tuna, Eggs and Chickpeas

Firm grains of brown rice sit with chickpeas and flakes of tuna. Tender egg wedges contrast with juicy tomato and crisp red onion, while lemon brightens the olive-oil dressing.

Instructions

1. Cook and cool the rice

   Rinse the brown rice under cold water until the water runs nearly clear. Cook it in a pan of salted water according to the packet directions. Drain well, spread on a tray and leave uncovered to cool, so the grains stay separate.

2. Boil and cut the eggs

   Lower the eggs into boiling water and cook for 9 to 10 minutes. Cool them immediately in cold water, peel, then cut into wedges.

3. Prepare the salad ingredients

   Cut the tomatoes into even dice and thinly slice the red onion. Drain the chickpeas and tuna, then flake the tuna with a fork.

4. Dress and assemble the salad

   Whisk the olive oil with the lemon juice, salt and pepper. Combine the cooled rice, chickpeas, tuna, tomatoes and onion in a large bowl. Pour over the dressing and fold gently, keeping the grains and tuna intact. Arrange the egg wedges on top and scatter over the chopped parsley.

Chef's tips

• Spread the rice out as soon as it is cooked; if it cools in a mound, trapped steam softens the grains and makes them clump.
• Drain the tuna and chickpeas thoroughly. Residual liquid thins the dressing and weighs down the salad.
• Add the eggs at the end and fold the salad with a spatula rather than whisking, so the pieces stay distinct.

Storage

Store in an airtight container in the refrigerator and eat within 24 hours. Do not leave at room temperature for more than 2 hours.