Tins of tuna and chickpeas have pretty much always been essential standby pantry items in my kitchen. They come in handy and are so very versatile when the cupboard is almost bare and I need to pull together a meal in a hurry. Which is exactly what happened on my last 5-2 fast day.

Originally I had planned to make Baked Eggs Wrapped In Prosciutto  for a late lunch but with my prosciutto having mysteriously disappeared from my fridge I turned to my trusty pantry staples. Paired with shaved fennel, spring onion lemon, parsley and a little chilli they made a deliciously light fast day meal.

Chickpea, Tuna and Fennel Salad
Makes 2 1/2 cups (144 calories per half cup serve)

1 x 400g tin chickpeas, drained weight 240g (394 calories)
1 x 95g tin tuna, drained (153 calories)
1/2 fennel bulb, shaved (36 calories)
1 long green spring onion, finely sliced (5 calories)
1/4 cup flat leaf parsley, shredded (4 calories)
1/2 small red chilli, sliced (4 calories)
juice and finely grated zest of 1/2 lemon (6 calories)
1 tablespoon olive oil (120 calories)
sea salt flakes and freshly ground black pepper, to taste

PLACE drained tuna and chickpeas all into a medium bowl. Toss to combine.
ADD fennel, spring onion, parsley, chilli, olive oil and lemon juice and zest. Toss gently and season to taste with sea salt and freshly ground pepper.