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
22.6g
Fibre
12.3g
Protein
32.0g
Fat
9.8g
Saturates
1.30g
Sugars
7.4g
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
- Add the lemon zest to a large bowl with the pepper, and olive oil.
- Next, add the red onion, tomatoes and cucumber, mix well and leave to infuse for a couple of minutes.
- Add the chickpeas and tuna, and fold in gently so everything is coated with the dressing.
- 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.
