Name: Chickpea and tuna salad
Prep time: 5 minutes
Yield: 2
Ingredients: grated zest half a lemon; pinch black pepper; 20ml extra-virgin olive oil; 1 small red onion, finely chopped; 180g ripe cherry tomatoes, cut into quarters; 8cm cucumber, chopped; 1 x 400g tin chickpeas in water, drained (drained weight 240g); 1 x 200g tin tuna in water, drained (drained weight 150g); 150g salad leaves/lettuce; 2 lemon wedges

Filling chunks of tuna with chickpeas, make this dish ideal for lunch on the go.

Serves

Prep

5 minutes

Nutrition information

Each 458g serving contains (excludes serving suggestion)

KCal: 355
Carbs: 22.7g
Fibre: 12.4g
Protein: 32.1g
Fat: 12.4g
(Low)
Saturates: 1.7g
(Low)
Sugars: 7.6g
(Low)
Salt: 0.22g
(Low)
Fruit/Veg Portion: 4

What makes a healthy, balanced diet?

Ingredients

grated zest half a lemon
pinch black pepper
20ml extra-virgin olive oil
1 small red onion, finely chopped
180g ripe cherry tomatoes, cut into quarters
8cm cucumber, chopped
1 x 400g tin chickpeas in water, drained (drained weight 240g)
1 x 200g tin tuna in water, drained (drained weight 150g)
150g salad leaves/lettuce
2 lemon wedges

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Method

Step 1

Add the lemon zest to a large bowl with the pepper, and olive oil.

Step 2

Next, add the red onion, tomatoes and cucumber, mix well and leave to infuse for a couple of minutes.

Step 3

Add the chickpeas and tuna, and fold in gently so everything is coated with the dressing.

Step 4

Finally, toss in the salad leaves and divide between two lunch boxes, packed with a lemon wedge to squeeze over before eating.

Recipe tips

Acidic ingredients, like lemon juice, will make your salad go limp, so take a wedge of lemon in your packed lunch to use just before eating.
Salmon or prawns make a good alternative to tuna. For a vegan version, try pieces of marinated tofu.