You will need :

• 1 can of 180g tuna in water
• 3 tbsp of sliced olives (green or black or both)
• 2 tbsp crushed chili flakes (if you’re not one for ‘heat’ decrease the amount)
• 1 heaped tbsp. of low-fat greek yoghurt
• 1 can of red kidney beans drained and rinsed
• 1 can of chickpeas drained and rinsed
• 1 tbsp of ground black pepper
• 1 tbsp of lemon juice
• salad leaves of choice ( I used baby spinach)
• 1 tbsp of balsamic vinegar to dress the salad leaves

    To make :  

1)In a mixing bowl, throw in the tuna (drain the water) and add the Greek yoghurt to it. Mix about well.

2)Now add pepper and half the quantity of chilli flakes to the tuna-yoghurt mixture. Mix well

3)Now add in the chickpeas, kidney beans and olives. Mix well and add in the rest of the chill flakes. At this point if you require salt as per your palate add it in. I found I didn’t need to because the water in the tuna can had a tiny quantity of salt in it already

4)Lastly to the mixing bowl add the lemon juice and mix all contents well

5)Scoop a portion of this over your choice of salad leaves which you’ve drizzled balsamic vinegar on; fork at the ready – GO!

  ** I threw in some grilled asparagus to go with leftovers. Feel free to add more veggies like sugar snap peas or celery or cucumber to your salad. *** you can make this vegetarian by throwing in 150g of grilled cottage cheese instead. No need for the yoghurt then