Chickpea and green bean salad with tuna and roasted peppers

Chickpea and green bean salad with tuna and roasted peppers 

For 1:

1 red pepper

100g fine green beans, trimmed and halved
juice 1/2 small lemon
2 tsp olive oil (oil allowance)
pinch ground cumin
pinch smoked paprika (optional)
s&p
1/2 x 420g tin chickpeas, drained and rinses
few cherry tomatoes, halved
small tin tuna, drained 

Roast the pepper, de-seed, peel and cut into strips. Cook the green beans for 3-4 mins, drain and refresh under cold tap. 
Mix the lemon juice, oil, spices and seasoning
Stir in the green beans, peppers, chickpeas, cherry toms and leave to stand for 10 mins to absorb the flavours. Top with the flaked tuna