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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.
Prep Time
15 mins
Resting time (optional)
30 mins
Total Time
15 mins
Servings: 4 servings
Calories: 267 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
Notes
- 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.
- 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.
- 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 Information
Calories
267kcal
(13%)
Carbohydrates
7g
(2%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
18mg
(6%)
Sodium
869mg
(36%)
Potassium
315mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
391IU
(8%)
Vitamin C
49mg
(54%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 267
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 18mg | 6% |
| Sodium | 869mg | 36% |
| Potassium | 315mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 49mg | 54% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.