Mediterranean tuna and chickpea salad

Mediterranean tuna and chickpea salad with black olives and pepper. A cold, quick no-cook lunch with fibre and protein.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 380 kcal per serving
• Protein: 26 g
• Fat: 20 g
• Carbs: 24 g

Ingredients

• 1 tin of tuna
• 1 tin of chickpeas
• 1 pepper
• 50g olives
• 2 tbsp olive oil

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Tip the chickpeas into a sieve, rinse them thoroughly and drain the tuna well too.
2. Deseed the pepper, give it a quick wash and cut it into small cubes.
3. Halve the olives and mix them with the pepper in a deep bowl.
4. Add the drained chickpeas and the flaked tuna and gently fold both in.
5. Drizzle the salad with the olive oil and serve lightly chilled.

Good to know

Ideal for the office. No pan, no heating – this salad mixes protein-rich fish with pulses straight from the tin.

Swaps

Olives → capers (if olives are too strong for you, a few finely chopped capers also bring the Mediterranean flavour you need).

Cooking tips

For this salad, it's best to use tuna in its own juice and add some really good olive oil yourself at the end.

Storage

Left to marinate in the fridge, the salad often tastes best on the second day, as the olive oil soaks right into the chickpeas.

Allergens

Contains fish. Completely gluten-free and lactose-free.

Frequently asked questions

How long does tuna and chickpea salad keep in the fridge?

Left to marinate in the fridge, the salad often tastes best on the second day, as the olive oil soaks right into the chickpeas.

Dairy-free recipes