Chickpea, tuna and red onion salad with wholemeal bread

Ingredients

For 1 serving

• Cooked chickpeas130 g
• Canned tuna in water80 g
• Red onion30 g
• Cherry tomatoes120 g
• Arugula30 g
• Whole wheat bread2 slices
• Parsley5 g
• Extra virgin olive oil8 g
• Lemon juice1 tablespoon
• Saltto taste

Contains: gluten, fish,

Method

1. Toast the slices of wholemeal bread in a pan or on a griddle over medium heat for 2 minutes per side, until crisp.
2. Meanwhile rinse and drain the chickpeas and drain the tuna; slice the red onion very thinly, wash and halve the cherry tomatoes, wash the rocket and chop the parsley.
3. Combine the chickpeas, tuna, vegetables and rocket and dress with the oil, lemon juice, a pinch of salt and the parsley.
4. Serve with the toasted bread.