Tuna and Chickpea Salad
Basic difficulty | Good source of vitamin C
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
Combine all ingredients in a large bowl and serve.
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.