Tuna and chickpea salad

By Trudy

This simple dish is more than just a salad, it’s a complete healthy balanced meal. It’s also one of the most filling salads imaginable because it’s rich in both protein and fiber (protein is very satiating, and fiber is very filling).

We experienced just how satisfying this salad is when we had it for lunch the other day with a little crusty bread. Between lunch and dinner we usually have some sort of afternoon snack like nuts or chopped fruit — but neither of us had anything to eat until we had a late dinner that night. And we both remarked on how full we’d felt throughout the day.

This salad also makes a tasty and very nourishing sandwich filling. To make a wrap simply spread a little hummus on some flatbread (such as a tortilla), add a couple of tablespoons of the salad down the center and roll up. Alternatively, cut a pita bread in half, spread the inside of each pocket with hummus, then spoon in the salad.

This salad is so versatile you can even heat it up, toss it through pasta, and serve it with a sprinkling of Parmesan. And of course you can simply serve it as a side salad.

Tuna and chickpea salad

Serves 4

A rustic and satisfying salad with chunks of tuna, chickpeas, and chopped vegetables coated in a simple olive oil and lemon dressing.

6 oz (170g) canned tuna in olive oil — drained and broken into chunks
14 oz (400g) canned chickpeas — rinsed and drained
¼ red onion — finely diced
2 tomatoes — diced
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove — minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper

PLACE the tuna, chickpeas, red onion and tomatoes in a bowl. PLACE the olive oil, lemon juice, garlic, parsley, salt and pepper in a screw top jar and shake well to combine. TOSS the dressing with the salad to combine.

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