Mediterranean Tuna And Chickpea Salad
This is what happens when opening tins counts as cooking. Conveniently, it also produces a very good lunch.
Ingredients
Makes 2 servings.
| Ingredient | Quantity |
|---|---|
| Tuna in water, drained | 2 cans / about 240 g |
| Chickpeas, drained | 1 can / about 240 g |
| Cherry tomatoes, halved | 200 g |
| Cucumber, diced | 1 medium |
| Red onion, finely sliced | 1/2 small |
| Feta, crumbled | 60 g |
| Olive oil | 1 tablespoon |
| Lemon juice | 2 tablespoons |
| Parsley, chopped | 1 handful |
| Salt and pepper | To taste |
Preparation
- Put the tuna, chickpeas, tomatoes, cucumber, onion, feta, and parsley in a large bowl.
- Add the olive oil, lemon juice, salt, and pepper.
- Toss gently and eat immediately, or refrigerate it for later.
Nutritional Values
Per serving
| Macro | |
|---|---|
| Fat | 18g |
| Carbs | 39g |
| Protein | 42g |
Total Calories: 480
* Nutritional values are estimates and will vary with brands, measurements, and substitutions.