Tuna and Chickpea Salad

This recipe has a difficulty rating of 'basic'icon-vitamin-c

Basic difficulty | Good source of vitamin C
Serves 4


425g tinned tuna in springwater

400g canned chickpeas

4 cups lettuce

½ medium carrot, grated

1 medium tomato, chopped

½ small cucumber, sliced

½ medium green capsicum, sliced

4 teaspoons mixed herbs

4 tablespoons balsamic vinegar


  1. Combine all ingredients in a large bowl and serve.

Smart tip

  • If you are taking this meal to work for lunch, be sure to keep it in a cool lunch box with a small freezer brick or store it in the work fridge.