Tuna, broccoli & chickpea salad

1 comments Serves 4 Prep 10 min Cook 2 min


  • 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


  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.

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