Chickpea & Tuna Salad

Chickpea & Tuna Salad

This is a great salad to serve at BBQ€™s or with grilled chicken or fish. Serves 4 people as a side salad or 2 people as a lunch or dinner.

CAL P/SERVE
234
kJ P/SERVE
980
FAT P/SERVE
7.3g
CARBS P/SERVE
11.3g
PROTEIN P/SERVE
28.1g
SUGAR P/SERVE
3.1g
SODIUM P/SERVE
258g
FAT
%
2.7%
ENERGY RDI%
11.2%

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.

Ingredients

  • 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 tsp. dijon mustard
  • 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

Method

  1. In a very small bowl place the dijon mustard and garlic and lemon juice and whisk with a very small whisk until combined.  Slowly add the olive oil and mix until all combined, set aside.
  2. Place all your other ingredients into a large bowl and mix. Drizzle dressing over, mix until all coated and serve into 4 side bowls or leave in large bowl to serve.

Nutrition Table

Servings: 4 Serving size:269g
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

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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