Product

Tuna, broccoli & chickpea salad

1 comments Serves 4 Prep 10 min Cook 2 min

Ingredients

  • 2 x 200g tins tuna in spring water, drained
  • 2 x 400g tins chickpeas in water, drained
  • 2tbsp capers, rinsed
  • 250g cherry tomatoes, halved
  • Large bunch fresh flatleaf parsley, chopped
  • 1 red chilli, sliced (optional)
  • 200g tenderstem broccoli, chopped into 2cm pieces
  • Lemon wedges, to serve

Method

  1. Flake the tuna into large chunks into a salad bowl using a fork, then add the chickpeas, capers, tomatoes, parsley and chilli (if using). Mix together gently.
  2. Put the broccoli in a heatproof bowl, then pour over boiling water to immerse the pieces. Cover and leave for 2 min.
  3. Drain the broccoli, then toss through the salad and season with black pepper. Divide among 4 bowls and serve with lemon wedges on the side.

Nutrition per serving

294 31.2g 4g 0.7g 9g 3.4g 1.1g 105mg 22.2g 4.1mg Read more on how we calculate nutrition.

Comments (1)

Leave a comment

Extreme makeovers recipes

More Recipes

Saved to your recipes.

Saved to your articles.

Saved to your diets.