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Chickpea and tuna salad

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Filling chunks of tuna with chickpeas, make this dish ideal for lunch on the go.
Serves
2
Prep
5 minutes
Each 453g serving contains (excludes serving suggestion)
KCal
331
Carbs
22.60g
Fibre
12.30g
Protein
32.00g
Fat
9.80g
Saturates
1.30g
Sugars
7.40g
Salt
0.20g
Portion Fruit & Veg
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
Method
  1. Add the lemon zest to a large bowl with the pepper, and olive oil.
  2. Next, add the red onion, tomatoes and cucumber, mix well and leave to infuse for a couple of minutes.
  3. Add the chickpeas and tuna, and fold in gently so everything is coated with the dressing.
  4. Finally, toss in the salad leaves and divide between two lunch boxes, packed with a lemon wedge to squeeze over before eating.
Chefs 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.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk