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Chickpea and tuna salad

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Chickpea and tuna salad
Filling chunks of tuna with chickpeas, make this dish ideal for lunch on the go.
Serves
2
Prep
5 minutes
Each 458g serving contains (excludes serving suggestion)
KCal
355
Carbs
22.7g
Fibre
12.4g
Protein
32.1g
Fat
12.4g
Saturates
1.7g
Sugars
7.6g
Salt
0.22g
Fruit/Veg Portion
4
Ingredients

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

Method

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.
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