Serves 2



145g tin tuna fish in brine, drained

400g tin chickpeas, drained

200g new or baby potatoes, halved and boiled

Leaves of 1 baby gem lettuce

200g cherry tomatoes, halved

1 yellow pepper, sliced

½ cucumber, cut into cubes (diced)

½ red onion, sliced

1 avocado, sliced

A handful black olives

Fresh coriander, chopped (optional)


Ingredients - dressing

1 tablespoon balsamic vinegar

3 tablespoons olive oil

½ teaspoon wholegrain mustard

Season to taste



  1. Break up the lettuce into pieces, then mix with the tomatoes, pepper, cucumber & onion
  2. Add the tuna fish and chickpeas, mixing through the salad with a spoon

  3. Add the potatoes while they are still just warm and mix in with the salad

  4. Sprinkle the olives and chopped coriander over the salad and add the avocado pieces

  5. Drizzle the dressing over the salad and enjoy!


Tip: The baby potatoes can be swapped for wholemeal pitta pockets.