Chickpea and Tuna Salad

A delicious and satisfying Chickpea and Tuna Salad packed with protein and fiber, perfect for a quick lunch or a light dinner. This refreshing salad combines the heartiness of chickpeas and the savory taste of tuna with fresh vegetables and a zesty dressing, making it a nutritious and filling meal option.

Prep time: 15 minutes
Cook time:
Serves: 4

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 can (5 oz) tuna, drained

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup kalamata olives, pitted and sliced

2 tbsp fresh parsley, chopped

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

1/2 tsp garlic powder

Salt and black pepper to taste

Instructions

1. In a large bowl, combine the chickpeas and tuna, breaking up the tuna into smaller pieces.

2. Add in the cherry tomatoes, cucumber, red onion, olives, and parsley. Mix gently to combine.

3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until well emulsified.

4. Pour the dressing over the chickpea and tuna mixture, tossing to coat the ingredients evenly.

5. Taste and adjust the seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days.

Reheating

This salad is best served cold and does not require reheating. Enjoy it straight from the fridge.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.