Description
A bright, fresh salad blending flaky tuna with creamy chickpeas and crunchy vegetables, perfect for a quick meal.
Ingredients
Scale
- 1 can of tuna, drained
- 1 can of garbanzo beans (chickpeas), rinsed and drained
- 1/2 red onion, chopped
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Open the tuna and chickpea cans. Drain the tuna and rinse and drain the chickpeas well. Chop the red onion, dice the cucumber and bell pepper, and roughly chop the parsley.
- Place the drained tuna and chickpeas in a large bowl. Add the chopped red onion, cucumber, bell pepper, and parsley. Break the tuna into bite-size pieces as you add it so it mixes evenly.
- No cooking is required. If you prefer a slightly warm salad, briefly warm the chickpeas in a dry skillet for 1–2 minutes, then cool slightly before mixing. For the classic cold salad, skip heating.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad. Toss gently to combine, taking care not to mash the chickpeas too much. Serve chilled or at room temperature.
Notes
Use tuna in water for a leaner salad or add other ingredients like cherry tomatoes for variations. Best served with a light dressing added before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 40mg