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–+ servings

Chickpea Salad with Tuna

This Chickpea Salad with Tuna is the ideal weekday lunch. Made with canned tuna and loaded with vegetables, it's a quick, easy, and meal prep-friendly salad recipe.
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Prep Time 15 minutes
Resting time (optional) 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4
Calories 267 kcal

Ingredients
  

For The Dressing

  • ¼ cup mayonnaise, or Greek Yogurt
  • 1 tablespoon 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.

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: 267kcalCarbohydrates: 7gProtein: 11gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 18mgSodium: 869mgPotassium: 315mgFiber: 1gSugar: 2gVitamin A: 391IUVitamin C: 49mgCalcium: 27mgIron: 1mg
Keyword Chickpea Salad with Tuna
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