Chickpeas and tuna tossed with tomato, cucumber, red onion and parsley in a lemony olive oil dressing. A quick, filling salad that is high in protein and gluten-free.
Ingredients
Instructions
- 1
Drain the chickpeas and rinse under cold water; drain the tuna thoroughly.
- 2
Thinly slice the red onion, dice the tomatoes and cucumber and chop the parsley.
- 3
Whisk the olive oil, lemon juice and salt in a small bowl.
- 4
Toss the chickpeas, tomato, cucumber, onion and parsley with the dressing in a large bowl.
- 5
Break the tuna into large flakes, add to the salad and fold in gently so it stays in chunks. Serve.
Nutrition
Per serving
| Calories | 290 kcal |
|---|---|
| Protein | 20 g |
| Carbs | 30 g |
| Fat | 11 g |
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