Coronavirus (Covid-19)

Advice for people with diabetes and their families

Savefor later Page saved! You can go back to this later in your Diabetes and Me Close

Chickpea and tuna salad

Thumbnail
Thumbnail
Thumbnail
Filling chunks of tuna with chickpeas, make this dish ideal for lunch on the go.
Serves
2
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
4
Ingredients
Please view Whisk.com privacy policy for more information
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
  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.

Related recipes

Thumbnail

Crisp salmon salad

Potatoes, tomatoes and salmon combine to make this hearty salad.
Special Diets
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Carbs
23.0g
KCal
343
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk