Chickpea salad with tuna and egg 710 kcal per serving.

Ingredients

• 200 g cooked chickpeas
• 1 can (120 g) canned tuna in water, drained
• 1 boiled egg
• 100 g cherry tomatoes
• ½ cucumber
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar

Step by step

1. 1

   Boil the egg in boiling water for 8 minutes. Place in cold water, peel and cut into quarters.

2. 2

   In a large bowl, combine the drained chickpeas, shredded tuna, tomato in quarters and cucumber in cubes.

3. 3

   Season with olive oil, balsamic vinegar, salt and pepper. Mix well.

4. 4

   Distribute the egg quarters on top before serving.