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

Guide to the symbols

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

Serves

Prep

5 minutes

Each 458g serving contains

KCal

355

Carbs

22.7g

Fibre

12.4g

Protein

32.1g

Fat

12.4g

Saturates

1.70g

Sugars

7.6g

Salt

0.22g

Portion Fruit & Veg

Nutritional information explained

What makes a healthy, balanced diet?

Ingredients

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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.