
Filling chunks of tuna with chickpeas, make this dish ideal for lunch on the go.
Serves
2
Prep
5 minutes
Nutritional Information:
Each 458g serving contains (excludes serving suggestion)
- KCal
- 355
- Carbs
- 22.7g
- Fibre
- 12.4g
- Protein
- 32.1g
- Fat
-
12.4g
(Low)
- Saturates
-
1.7g
(Low)
- Sugars
-
7.6g
(Low)
- Salt
-
0.22g
(Low)
- 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
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.