Chickpea Salad with Tuna Recipe
This Chickpea 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.
Servings: 4 servings
Ingredients
For The Dressing
- ¼ cup mayonnaise or Greek Yogurt
- 1 tablespoons extra virgin olive oil
- 1 teaspoons Dijon mustard
- ⅓ cup freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 4 cloves garlic minced
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
For The Salad
- 1 can chickpeas 15 ounces - drained and rinsed
- 1 can solid packed Tuna in water 5-ounces - drained
- 1 cup tomatoes - grape or cherry; approximately 5 ounces - halved
- 3 tablespoons chopped celery about 1 stalk
- 2 tablespoons chopped scallions or sliced red onions
- 1 small yellow bell pepper chopped
- 2 Persian cucumbers sliced and quartered
Optional Add Ins:
- 1 tablespoon dill pickle relish or olives- roughly chopped
- 1 cup canned artichokes quartered
- 1 avocado sliced
- 2 cups salad greens such 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.
Nutrition
Calories: 267kcal | Carbohydrates: 7g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 18mg | Sodium: 869mg | Potassium: 315mg | Fiber: 1g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 49mg | Calcium: 27mg | Iron: 1mg
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