Chickpea and tuna salad

Budget-friendly, quick to prepare and delicious to boot, this healthy chickpea and tuna salad deserves a place in your work lunch repertoire.

  • 15 mins preparation
  • 3 mins cooking
  • Serves 4
  • Print


Chickpea and tuna salad
  • 2 wholemeal pita pockets
  • 1 teaspoon sumac
  • 2 x 425g cans chickpeas, rinsed, drained
  • 175 gram packet sweet baby capsicums, quartered lengthways, seeded
  • 1 cup parsley leaves
  • 3 green onions, sliced
  • 1 tablespoon salted baby capers, rinsed, drained
  • 1 green chilli, thinly sliced
  • 150 gram firm ricotta, crumbled
  • 2 x 125g cans tuna slices in olive oil, drained
  • 2 tablespoon olive oil
  • juice of 1 lemon


Chickpea and tuna salad
  • 1
    Preheat a barbecue grill or chargrill pan on high. Spray pita bread with oil and sprinkle with sumac.
  • 2
    Cook for 2-3 minutes, each side, until toasted and crisp. Cool, break into pieces.
  • 3
    In a large salad bowl, combine pita, chickpeas, capsicum, parsley, onion, capers and chilli. Mix well. Season.
  • 4
    Top salad with ricotta and tuna slices. Drizzle with oil and lemon juice to serve.

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