Ingredients

  • 400g can chickpeas, drained and rinsed
  • 1 small red onion, finely chopped
  • 75g California walnuts, roughly chopped
  • 1 tablespoon capers
  • 200g can tuna in spring water, drained
  • 1 red pepper, finely diced
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped parsley
  • 2 little gem lettuce, shredded

Preparation:

  1. Place the chickpeas, onion, walnuts, capers, tuna and pepper in a large bowl and mix to combine.
  2. Whisk together the lemon juice and oil, season and toss into the salad with the parsley.
  3. Place the lettuce on a serving platter and top with the tuna mixture.

Cooks tip:- Try replacing the tuna with tinned salmon or sardines.