Drain the tuna and chickpeas separately. Briefly rinse the chickpeas while you prepare the onion, garlic and cherry tomatoes.
Finely chop the onion and garlic and halve the cherry tomatoes. Roughly chop the parsley and freshly squeeze the lemon juice.
Warm the olive oil in a large frying pan and cook the onion and garlic over a medium heat until soft and translucent. They should soften but not take on any dark colour.
Add the chickpeas and cherry tomatoes to the pan and cook briefly until the tomatoes just start to burst and release some juice. This helps everything come together.
Carefully fold in the tuna and just warm it through gently. Then stir in the parsley and lemon juice and season to taste with salt and black pepper.
Serve warm straight from the pan, or leave to cool and enjoy cold. Both work really well here.
Good to know
This kind of meal is on the table fast and still feels properly rounded. Hearty, fresh and pleasantly light. On long days especially, it's a pan you'll be grateful for.
Swaps
Tuna → mackerel (also provides omega-3 fatty acids) | Chickpeas → white beans (mild, also provide fibre) | Parsley → rocket (adds pleasant bitter notes too) | Olive oil → avocado oil (heat-stable, mainly monounsaturated fats)
Allergens
Contains fish. Chickpeas can cause wind if you have a sensitive gut. Suitable for children in small portions that are easy to chew; in pregnancy, only eat tuna rarely (because of mercury).
