Warm Salad of Tuna, Broccoli, Tomatoes and Chickpeas

This recipe is a winner - made from store cupboard favourites, it can be knocked up in minutes, it's super healthy and it won't break the bank!

I love this salad on its own in a big bowl for lunch but if you mix it through spaghetti or serve it with warm pitas you can easily stretch this recipe to serve four. The flavours are simple but refreshing - lemon, garlic, capers and a touch of chilli. Go on, give a go...

Warm Salad of Tuna, Broccoli, Tomatoes and Chickpeas
Serves 2 hungry people as a main

oil

1 small red onion, thinly sliced

200g tenderstem broccoli, roughly chopped

1 tsp garlic granules

pinch chilli flakes (optional)

2 x 400g tins chickpeas, drained

2 tbsp capers, drained and rinsed

200g cherry tomatoes, quartered

185g tin eco-friendly tuna in spring water or brine, drained

1 lemon, juice only

sea salt and freshly ground black pepper

Heat a drizzle of oil in a large frying pan over a medium heat. Add the onion and some salt and pepper then cook until softened. Add the broccoli, the garlic granules and the chilli flakes (if using) and continue to stir fry for 5 minutes.

Add the chickpeas, capers and tomatoes and continue to cook for a further five minutes until warmed through and the broccoli tender. Remove from the heat, stir through the tuna and lemon juice and then serve.