You could use dried chickpeas instead of canned but follow the instructions on the packet if using chickpeas as they need to be soaked and cooked.
Other options you can add feta, corn or even swap the tuna for salmon.
This recipe is low sodium, low sugar, low carb, low fat and high protein.
- 1 can chickpeas, drained & rinsed
- 400g tuna chunks in spring water, drained
- 1 clove garlic, crushed
- 1 tbsp. olive oil
- 2 tbsp. lemon juice (or white wine vinegar)
- 1/2 red capsicum, chopped
- 1/4 red onion, finely sliced
- 1 tbsp. parsley, chopped
- 125g cherry tomatoes cut into quarters
- 1 Lebanese cucumber, sliced
- Salt and pepper to taste
- In a very small bowl place the Dijon mustard and garlic and lemon juice and whisk with a very small whisk until combined.Â Slowly add the olive oil and mix until all combined, set aside.
- Place all your other ingredients into a large bowl and mix.Â Drizzle dressing over, mix until all coated and serve into 4 side bowls or leave in large bowl to serve.
|Average Serve||Average 100g|
|Energy||980 kJ||364 kJ|
|234 Cal||87 Cal|
|Protein||28.1 g||10.4 g|
|Fat, total||7.3 g||2.7 g|
|- Saturated||1.4 g||0.5 g|
|Carbohydrate||11.3 g||4.2 g|
|- Sugars||3.1 g||1.2 g|
|Sodium||258 mg||96 mg|