Lunch · Easy
Tuna Chickpea Crunch Salad
Tuna Chickpea Crunch Salad is built around Tuna Canned Water, Chickpeas Cooked, Cucumber, Tomato.
- Protein
- 38g
- Energy
- 301 kcal
- Carbs
- 25g
- Fat
- 5g
- Time
- 15 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 440 gTuna Canned Water
- 300 gChickpeas Cooked
- 180 gCucumber
- 160 gTomato
- 100 gGreek Yogurt 0%
- 20 mlLemon Juice
- 10 mlOlive Oil
Make it
Method
Weigh and prepare all ingredients for Tuna Chickpea Crunch Salad: 440 g Tuna Canned Water, 300 g Chickpeas Cooked, 180 g Cucumber, 160 g Tomato, 100 g Greek Yogurt 0%, 20 ml Lemon Juice, 10 ml Olive Oil. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.
Combine Tuna Canned Water and the remaining listed ingredients gently in a large bowl without crushing them.
Add the listed dressing or acidic ingredients at the end and rest for 5 minutes so the flavours can settle.
Cook fish or prawns until opaque; aim for 63°C at the thickest point.
Divide Tuna Chickpea Crunch Salad into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 38g
- Carbs
- 25g
- Fat
- 5g
- Energy
- 301 kcal
