Description
A bright and nutritious salad combining flaky tuna, creamy chickpeas, crisp veggies, and a lemon-olive oil dressing.
Ingredients
Scale
- 1 can tuna, drained
- 1 can garbanzo beans (chickpeas), drained and rinsed
- 1/2 red onion, diced
- 1 bell pepper, diced
- 1/2 cucumber, diced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Drain the tuna and the chickpeas well. Dice the red onion, bell pepper, and cucumber into 1/4–1/2 inch pieces. Chop the parsley finely.
- In a large bowl, add the drained tuna and chickpeas. Gently break larger tuna chunks into bite-sized flakes with a fork. Add the diced red onion, bell pepper, cucumber, and chopped parsley. Toss lightly to combine.
- If you prefer a warm salad, heat chickpeas in a skillet with a teaspoon of olive oil for 3–4 minutes until slightly golden. Cool a minute before mixing.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of salt and pepper. Pour the dressing over the salad and toss gently until evenly coated. Taste and adjust as needed. Serve chilled or at room temperature.
Notes
Store in an airtight container in the refrigerator for 3–4 days. If the salad becomes dry after chilling, stir in a splash of lemon juice or olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 30mg