Tuna, Quinoa & Chickpea Salad Lunch Print this recipe Details Serves: 4Number of ingredients: 15To prep: 10 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 2139Calories: 511Protein : 24gFat : 33gSaturated Fat: 5gCarbohydrates: 22.7gCarbohydrates per 100g: 4.55gFiber: 14gSodium: 248mgPotassium: 1289mg Ingredients 1 cup cooked quinoa 1 cup canned chickpeas, rinsed and drained 185g tuna in springwater, drained 1 large avocado, peeled, pitted and diced 1 cup diced cucumbers 1 cup diced tomato 1 red capsicum, diced ½ cup pepitas (pumpkin seeds) 3 spring onion, finely chopped ¾ cup parsley, chopped ½ cup mint, chopped Dressing ¼ cup fresh lemon juice ¼ cup extra virgin olive oil Pinch of salt and black pepper Method In a small bowl or jar, add lemon juice, olive oil, salt and pepper. Mix or shake well. In a large bowl add all ingredients (except dressing) and toss gently. Drizzle over dressing and mix well to coat all the salad ingredients.