Mediterranean Chickpea Tuna Salad is the perfect dish for when you’re trying to eat lighter but still want a delicious meal.
The New Year is going to bring a lot of exciting things my way – Starting off with a celebration in Paso Robles for my fiancee’s 50th birthday, followed by a trip to Mexico for my cousin’s wedding, and then in July, our wedding day will be here!!! Everything is happening so fast!
Which means, I need to get a game plan in order.
We met with a wedding planner and we are for sure and going to have help the day of our wedding now… It just seemed too crazy to tackle it all ourselves. I want to have fun and enjoy the night, not be stressing about all the details.
I cut back my hours at my “real job” and now I’m only working 4 days a week, Monday through Thursday, leaving me with Fridays to work out all the wedding details, try on the dresses, and do all that fun stuff! I’m also hoping that I can squeeze in a few more workouts, start eating healthier, and take a bit of time just to breathe and destress.
While (knock on wood), I’ve never had to worry too much about my weight, now that I’m in my late 30’s, I’m definitely starting to notice that my metabolism has slowed down a bit. Those extra glasses of wine and bowls of pasta seem a bit more noticeable on the scale now, and of course, I want to look the best I can for our big day.
I squeeze in a couple of Barre classes during the week, and hop on the treadmill at home at least twice a week, but I think that where I really need to make a change is with my eating habits. It’s definitely hard because I LOVE to eat. I also get invited to quite a few media dinners where it’s just way too hard to pass on anything, and basically the entire menu is being served to you… So my game plan is lunch time meal planning. Lunch is the one meal that I can easily control – I’m usually eating on my own, and packing it into work, so as long as I have a healthy lunch packed, there’s no way I can really cheat.
That’s where this Mediterranean Tuna Salad comes in. It’s protein packed, full of fiber, crunchy, tangy, salty and delicious flavors. It leaves me full until dinner time and I really do look forward to this salad every day.
I’m using a couple pouches of tuna in this Mediterranean Tuna Salad recipe. I like to flake it right into a large salad bowl and then toss it with the chickpeas and veggies – I’m using all the veggies you’d typically find in a Greek salad – cucumber, red pepper, red onion and Kalamata olives. However, you can throw in whatever your favorites might be. I think that some banana peppers tossed in would also give it a nice vinegary bite and a bit of heat…
The dressing for this Mediterranean Chickpea Tuna Salad is light and delicious – lemony and garlicky. It coats the chickpeas and tuna perfectly and just blends everything together. Plus, because this is a lettuce-free salad, you can make this salad on a Sunday and enjoy it throughout the week – It will stay fresh for 4-5 days in the refrigerator.
How are you resolving to eat healthier in the New Year? I’d love to hear your tips and tricks in the comments below.
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- 10-Minute Avocado Tuna Salad
- Farro Salad with Basil Lemon Tahini Dressing
- Shaved Brussel Sprout Salad with Mustard & Parmesan
- Israeli Couscous Tabbouleh Salad
Wine Pairings for Mediterranean Chickpea Tuna Salad:
- Sauvignon Blanc will play nicely with fresh herbs and citrus notes in this salad. Another option would be a Pinot Gris.
If you loved this Mediterranean Chickpea Salad recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Chickpea Tuna Salad Recipe
Mediterranean Chickpea Tuna Salad
This Mediterranean Chickpea Tuna Salad is the perfect dish for when you’re trying to eat lighter but still want a delicious meal.
- 2 3-ounce pouches tuna
- 1 15-ounce can chickpeas rinsed and drained
- 1/2 cucumber seeded and diced
- 1 red bell pepper diced
- 1/4 red onion minced
- 1/2 cup Kalamata olives pitted and minced
- ¼ cup minced fresh parsley
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 cloves garlic grated or finely minced
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Flake the tuna into a salad bowl and add chickpeas, cucumber, red pepper, onion, Kalamata olives and parsley. Toss gently.
- Whisk together the dressing ingredients and add them to the salad bowl. Toss everything together to coat and serve.