Chickpea and Tuna Salad

A pescatarian lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 353 kcal, 40g protein, 36g carbs, 6g fat and 9g fibre per serving (approximate)
  • About 8 minutes, preparation and cooking
  • Estimated cost £1.82–£1.89 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 1 standard tin of tuna, drained
  • 150g chickpeas, drained
  • ½ cucumber
  • ½ red onion
  • 1 tbsp lemon dressing

Method

  1. Drain tuna and chickpeas; rinse the pulses under cold water.
  2. Slice or chop cucumber and red onion.
  3. Arrange tuna, chickpeas, cucumber and red onion in a bowl and finish with lemon dressing. Keep the dressing separate if packing ahead.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Fish. May contain, depending on the product: Mustard. This is not a label check and is not an allergen-free guarantee; always read the packaging.

Browse all 169 recipes

Used in these meal plans