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Greek-style tuna and chickpea salad

This Greek-style tuna & chickpea salad is an easy mid-week solution for lunch or dinner for when you want something quick and tasty.

Serves 4

Prep Time 10 min

Cooking Time 10 min


  • 2 x 200g cans tuna steak in olive oil, drained and oil from 1 can reserved
  • 400g can chickpeas in water, drained
  • Tabasco, to taste
  • 1 small red onion, chopped
  • 5tbsp coarsely chopped fresh flatleaf parsley
  • 2tbsp lemon juice, plus wedges to serve
  • 1tbsp capers, rinsed and drained
  • 300g mixed salad leaves
  • 1 large red pepper, thinly sliced


  1. Flake the tuna into a large bowl, then add the reserved oil from
    the can, the chickpeas, a dash of Tabasco, the red onion, parsley, lemon juice and capers.
  2. Divide the salad leaves among 4 serving bowls, then pile the tuna mixture on top and scatter over the sliced red pepper. Serve with lemon wedges to squeeze over.

Nutrition per serving

Read more on how we calculate nutrition.
359kcal 39g 12g 1.9g 7.9g 5.2g 1.8g 178mg 20g 4.4mg

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