Chickpea Tuna Salad

4.88 from 8 votes

Chickpea Tuna Salad is a combination of canned tuna and chickpeas with all the colorful veggies of the rainbow. Top it with feta cheese and a zesty lemon dressing for a healthy meal that you'll make again and again!

Course Salad

Cuisine American

Keyword easy chickpea tuna salad, tuna salad

Prep Time 25

Total Time 25

Servings servings

Calories 520kcal

Author Sue Ringsdorf

Ingredients

For the salad:

15 oz. chickpeas - rinsed and strained
12 oz. albacore tuna - drained of liquid
1 cup english cucumber - chopped
1/4 cup red onion - sliced
1/2 cup yellow bell pepper - chopped
1 cup cherry tomatoes - chopped
1/2 cup feta cheese - crumbled
salad greens - to serve

For the dressing:

1/3 cup olive oil
3 Tablespoons lemon - freshly squeezed
1 teaspoon honey
kosher salt and freshly ground black pepper - to taste

Instructions

Combine the dressing ingredients in a mason jar. Shake to mix well.
1/3 cup olive oil, 3 Tablespoons lemon, 1 teaspoon honey, kosher salt and freshly ground black pepper
Mix all the salad ingredients together in a mixing bowl. Pour dressing over the top and combine.
12 oz. albacore tuna, 15 oz. chickpeas, 1 cup english cucumber, 1/4 cup red onion, 1/2 cup yellow bell pepper, 1 cup cherry tomatoes, 1/2 cup feta cheese
Serve over a bed of salad greens, if desired.
salad greens

Notes

This is a small recipe, so we've never had leftovers past one day. But if you add dressing to individual salads, this would last in the refrigerator for several days.

Possible Variations:

Add extra chickpeas. I often add an extra can of chickpeas (because I LOVE them) and chop them up. It adds extra texture to this salad.
Add other veggies. In addition to cucumbers, tomatoes, bell peppers, and red onions, you could add zucchini, carrots, celery, green onions, etc.
Use a different dressing. My sister says she likes to use apple cider vinegar in place of the lemon along with some dijon mustard. You could try my spinach salad dressing, a light honey mustard, or some honey balsamic vinaigrette instead of my lemon dressing.
Serve this salad over ANY salad greens. I used green lettuce, but it's excellent over arugula, spinach leaves, red lettuce, or anything you can think of.

Nutrition