Chickpea and tuna salad
prep: 5 minutes
serving: 2
Nutrition Facts
each serving
KCal
355
Carbs
22.7g
fiber
12.4g
Protein
32.1g
Fat
12.4g
Saturates
1.7g
Sugars
7.6g
Salt
0.22g
Fruit/Veg Portion
4
Ingredients
all 10 types- 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
Directions
4 steps in totalStep 1
Add the lemon zest to a large bowl with the pepper, and olive oil.
Step 2
Next, add the red onion, tomatoes and cucumber, mix well and leave to infuse for a couple of minutes.
Step 3
Add the chickpeas and tuna, and fold in gently so everything is coated with the dressing.
Step 4
Finally, toss in the salad leaves and divide between two lunch boxes, packed with a lemon wedge to squeeze over before eating.
PRINT
I MADE IT
