•  ¼ cup mayonnaise
•  2 tablespoons lemon juice
•  sea salt and cracked black pepper
•  1 x 400g can chickpeas (garbanzos), drained and rinsed
•  2 x 185 g cans tuna in olive oil, drained
•  80g baby rocket (arugula) leaves
•  1 green onion (scallion), finely sliced
•  flatbread, to serve

  Place the mayonnaise, lemon juice, salt and pepper in a bowl and stir to combine. Add the chickpeas, tuna, rocket and green onion and toss to combine. Serve with crispy flat bread or toasted sourdough croutons. Alternatively, wrap in flatbread or lavash for a portable meal. Serves 2.