Tuna and Chickpea Salad

Serves: 4 | Preparation: 20 minutes


  • 2 x 400g cans chickpeas, drained and rinsed
  • 425g can of tuna, drained
  • 250g cherry tomatoes, halved
  • 1 small red onion, sliced
  • ½ cup flat-leaf parsley, chopped
  • 1/3 cup mint, chopped
  • 75g baby spinach leaves


  • ¼ cup olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon brown sugar
  • Pepper to taste


  1. In a large bowl combine chickpeas, tuna, tomatoes, onion, parsley, mint and spinach
  2. In a separate bowl add oil, vinegar, sugar and pepper. Whisk until the sugar has dissolved.
  3. Pour the dressing over the chickpea mixture and toss until well combined


  • Add avocado to the salad
  • Replace chickpeas with other lentils such as cannellini or butter beans