Description
This Chickpea Tuna Salad is a hearty, protein-packed bowl combining savory tuna with creamy chickpeas and fresh vegetables, all tied together with a bright, zesty dressing—perfect for an easy, wholesome meal.
Ingredients
- 1 can tuna (5–6 oz), drained
- 1 cup canned chickpeas, drained and rinsed
- 2 tbsp red onion, finely chopped
- 2 tbsp celery, diced
- 1/4 cup cucumber or bell pepper, chopped (optional)
- 1 tbsp fresh parsley or dill, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil (or 1 tsp mayo)
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- In a bowl, mash the chickpeas lightly with a fork, leaving some whole for texture.
- Add drained tuna, red onion, celery, cucumber or bell pepper (if using), and herbs.
- In a small bowl, whisk together lemon juice, olive oil (or mayo), Dijon mustard, salt, and pepper.
- Pour the dressing over the salad ingredients and mix until well combined.
- Taste and adjust seasoning. Serve immediately or chill for a few hours to allow flavors to meld.
Notes
- Add avocado for extra creaminess or toss in a handful of greens like arugula or spinach.
- Spice it up with chopped jalapeño or a splash of hot sauce.
- Include feta or olives for a Mediterranean twist.
- Use cooked dried chickpeas if preferred, for a comparable texture.
- Excellent for meal prep—store in an airtight container for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 serving (1/3 of recipe)
- Calories: 240
- Sugar: 2g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 25mg
