Chickpea Tuna Salad
Servings: 4 people
Calories: 385kcal
This Mediterranean Chickpea Tuna Salad is the perfect dish for when you’re trying to eat lighter but still want a delicious meal.
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Equipment
Ingredients
- 2 4.6 ounce cans tuna packed in oil or water, drained
- 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
Dressing:
- 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
Instructions
- Drain the tuna and flake it into a large bowl.
- Add the 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.
- Season with additional salt and pepper, to taste. Enjoy!
Video
Notes
How to make ahead and store
- Because this is salad is lettuce-free, it will stay fresh for 4-5 days in the refrigerator. Meaning you can make this salad on a Sunday and enjoy it throughout the week.
- Canned Salmon – You can also use canned tuna for this recipe.
- Veggies – Switch up the veggies. You can also add in some minced celery, pickles, zucchini, banana peppers, etc.
- Make it Creamy – To make this salad creamy, add in a couple dollops of greek yogurt or mayo.
- Cheese – Sprinkle on some feta cheese at the end.
- Tangy – Add some grated lemon zest to the top of your salad.
- Vegan Tuna Salad – If you’d like to make this recipe vegan, simply omit the tuna and add in an extra can of garbanzo beans that have been mashed with a potato masher.
Nutrition
Calories: 385kcal | Carbohydrates: 6g | Protein: 22g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 0.2mg | Sodium: 863mg | Potassium: 156mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 46mg | Calcium: 23mg | Iron: 1mg