Tuna, chickpea and sweetcorn salad

This is a really easy pantry-cupboard salad to throw together when you need a lunch for work and don’t have a lot of time to make one. Canned chickpeas are great for this, but if you’re feeling more organised, you could also cook dried peas which have been soaked overnight – you then need to simmer them for an hour (or cook for 15 minutes in a pressure cooker). Home cooked chickpeas taste better, but canned is good if you need speed!

Tuna, chickpea and sweetcorn salad (serves 2)

Ingredient Calories per serving
1½ cups cooked chickpeas 214
1 cup cooked sweetcorn kernels (canned is fine) 62
120g (1 small can) albacore tuna 70
1 tsp olive oil 20
1 tbsp wine vinegar 2
salt and pepper to taste 0

Total calories per serving: 365

Method: Drain the tuna, chickpeas and corn and combine in a bowl, adding the oil and vinegar and seasoning to taste. If you’re using frozen corn, steam or microwave it for a minute or two and allow to cool before combining it with the other ingredients.

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