Chickpea and tuna salad

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

Great

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 5

Chefs Tip: 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.

Step 6

Chefs Tip: Salmon or prawns make a good alternative to tuna. For a vegan version, try pieces of marinated tofu.

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