Salad
Chickpea & Tuna Salad
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.
4
Serves
234
Calories
28.1g
Protein
269g
Serving Size
Protein 28gCarbs 11gFat 7gper serve
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)
- 1/2 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
Keep cooking
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