Chickpea and Tuna Salad recipe

Chickpeas turn a simple salad into something more substantial, making it suitable for a mid-week dinner or lunch. Chickpeas are tossed with tuna, olives, red onion, feta cheese, lemon juice and fresh parsley to create a fresh salad that is full of flavour.

Ingredients:

1 400g tin chickpeas
1 150g tin tuna in olive oil
50g black olives
1 small red onion
Small handful fresh parsley
1 small lemon
50g feta cheese
Salt and pepper

Method of Preparation:

Drain the chickpeas. Juice the lemon and finely chop the onion, parsley and olives. Roughly chop the feta.
Toss together the chickpeas, olives, tuna including the oil, red onion, parsley, cheese and lemon juice. Season well with salt and pepper before serving.

You could omit the lemon juice in this recipe for white wine vinegar or white balsamic vinegar, depending on what you have in. If you don't have fresh lemons, bottled would also be okay. This recipe serves four people.

Author: Laura Young.

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Conversions
400g	about 14 oz (14.1092 oz based on 0.035273 ounces in a gram)
150g	about 5 oz (5.29095 oz based on 0.035273 ounces in a gram)
50g	about 2 oz (1.76365 oz based on 0.035273 ounces in a gram)

Data:

Published: October 12, 2011