ThisChickpea Salad with Tuna recipe is the perfect weekday lunch. Made with canned tuna and packed with veggies, this is a quick and easy to make salad recipe that is also meal prep friendly.
1cuptomatoes - grape or cherry; approximately 5 ounces - halved
3tablespoonschopped celery about 1 stalk
2tablespoonschopped scallions or sliced red onions
1small yellow bell pepperchopped
2Persian cucumberssliced and quartered
Optional Add Ins:
1tablespoondill picklerelish or olives- roughly chopped
1cupcanned artichokes quartered
1avocadosliced
2cupssalad greenssuch as arugula or spring mix - loosely packed
Instructions
Prepare the dressing: In a bowl or large measuring cup, whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, and salt and pepper. Taste for seasoning and add more if needed. Set aside while preparing the salad.
Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions, bell pepper, cucumber, and tomatoes.
Add the dressing and toss to combine.
Video
Notes
Make Ahead: Prepare the recipe as written. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage.
Storage: Leftover tuna and chickpea salad will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.