This Chickpea Tuna Salad with homemade lemon dressing is a great dish that you can serve for picnics, barbecue parties, brunch or a simple lunch. It is also perfect for a quick and easy meal prep. Packed with protein and good-for you fats, it is healthy and filling. Ready in 30 minutes and can be made ahead.
2clovesof garlicif you like garlic feel free to use more
Juice of a lemon
For The Salad:
1can15 oz. chickpeas, drained and rinsed
2cans5 oz. chunk light tuna (or any that you like), drained
¾cupcherry tomatoessliced thinly
½cuppicklessliced (6-7 pickles)
1cucumbercut into small cubes
½cupKalamata olivessliced (or any other olives you like)
4radishessliced or cut into small cubes
1 ½cupsarugularinsed (any other salad greens or sprouts would work)
To make the dressing: Place olive oil, shallot, garlic, lemon and pickle juice, salt and pepper in a small jar. Put the lid on and give it a good shake. Set aside. The dressing can be made 2 days in advance, placed in a jar with a tight lid, and kept in the fridge.
To assemble the salad:Put chickpeas, tuna, tomatoes, pickles, cucumber, olives, chopped egg, radishes, and arugula in a salad bowl.
Drizzle with the dressing. Give it a gentle toss. Taste for seasoning and serve.
Can I make this salad in advance? You sure can. Simply prep vegetables and the dressing separately and assemble the salad an hour before serving.
Can I make a sandwich using this bread? You sure can. Just use your favorite sandwich bread or pita.
What is the best way to store it? I recommend storing this salad in an airtight container in the fridge upto 2 days.