Tuna and Chickpea Salad

Recipe by Katharine Bennett


  • 95 grams tin tuna, drained
  • ½ cup chick peas (from can, drained and rinsed)
  • 2 cups mixed salad leaves
  • ½ carrot, sliced thinly
  • ¼ cucumber, sliced thinly
  • 1 tomato, cut into wedges
  • 1 teaspoon balsamic vinegar
Tuna and Chickpea Salad


1. Arrange all the salad vegetables in a large bowl, top with the tuna and chick peas and drizzle with balsamic vinegar.

2. Add salt and pepper or additional herbs of your choice for added flavour.

Note: If you wish to use flavoured tuna, select one with the heart foundation tick or flavours such as: Lemon pepper, tomato and capsicum, lime and pepper, roast tomato and onion or chilli – these flavours will keep the dish under 250kcal, however tuna in oil, sweet chilli sauce or mayonnaise with likely be over 250kcal.